8 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra virgin olive oil
1 cup short-grain rice, cooked
1 sheet toasted Nori
2 teaspoons toasted sesame seeds, for garnish

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.