Rinse the 50 g sushi rice in a fine-mesh sieve under cold water until the water runs mostly clear.

Add the rinsed sushi rice and 100 ml water to a saucepan, then bring to a boil over medium-high heat.

Cover the saucepan and cook the rice over low heat for 12 minutes.

Remove the rice from the heat and let it stand covered for 5 minutes.

Transfer the cooked rice to a mixing bowl and stir in 10 ml rice vinegar with 1 g salt.

Place the 125 g salmon fillet in a saucepan and add enough water to cover it.

Bring the water to a gentle simmer and poach the salmon for 5 minutes, until opaque and cooked through.

Drain the cooked salmon and flake it into bite-size pieces with a fork.

Halve the avocado and remove its pit.

Slice the half avocado into thin pieces on the cutting board.

Spoon the seasoned sushi rice into a serving bowl and arrange the flaked salmon on top.

Add the sliced avocado and 5 ml cream cheese to the bowl.

Drizzle 5 ml salted soy sauce over the bowl and sprinkle with 1 g sesame seeds.