Begin by finely chopping a quarter of a red onion and placing it in a medium-sized mixing bowl.

In the bowl with the chopped onion, add 1-2 teaspoons of wasabi, a sprinkle of freshly ground black pepper, and approximately 3 tablespoons of Kai Dong yuzu sesame dressing. Whisk until smooth.

Chop sashimi-grade salmon into cubes and gently fold into the dressing mixture. Slice and add a ripe avocado to the bowl.

Gently toss the salmon and avocado cubes in the dressing until evenly coated.

Serve immediately or refrigerate for up to 20 minutes. Add the avocado just before serving to keep it fresh.