Avocado Natto Rice Bowl

20231225, #breakfastdiary 932, 0°C/partly cloudy Slice the onion, heat olive oil in a pan, add salt and pepper, and sauté. No need to fully caramelize — just until a bit of sweetness comes through. Since the avocado I bought yesterday still wasn't ripe, today I use chopped frozen avocado instead. (If the sautéed onion tastes a little flat, a pinch more salt wouldn't hurt.) Open a pack of natto and mix well with the soy sauce and mustard packets that come with it. In a bowl (think of it as a Christmas tree), layer rice, onion, avocado, natto, and seasoned seaweed on top. Merry Christmas! 🎄🎵⛄️ *If it tastes too plain, mix 1/2 soy sauce, 1 tsuyu, 1 mirin, and 1 oligo syrup and drizzle a little over before eating.