Sesame Salmon Rolls with Wasabi Mayo

By SippitySup

The preparation of this intricate seeming Asian spiced salmon could not be simpler. It can be considered a dinner party "show-stopper". But it's so easy that it's also great as a mid-week meal.

Ingredients

• 2 teaspoons dried wasabi powder
• 1/4 cup mayonnaise
• 4 (6 oz) skinless salmon fillets about 2 inches by 4.5 inches
• salt and pepper to taste
• 1/4 cup sesame seeds
• A very small amount of vegetable oil for pan (optional)
• 1/4 cup soy sauce
• 1/4 cup vinegar
• Shichimi-togarashi (Japanese 7 spice blend- optional)

Details

Preparation time 20mins
Cooking time 10mins
Adapted from sippitysup.com

Preparation

Step 1

Prepare the wasabi mayo. Mix the wasabi and maynnaise together in a small bowl. Set aside.

Prep the salmon rolls. Using a very sharp knife, slice each fillet open to create one piece approximately 2-inches by 8-inches, and about 1/2-inch thick. To accomplish this start at the thinnest side of the fillet and slice horizontally through the flesh taking care to leave one end intact, this is butterflying. Spread fillet open, and turn it over. Season it with with salt and pepper. Then spread about 1/2 teaspoon wasabi mayo all along it's length. Tightly roll the fillet starting at thinnest end. Secure the roll closed with 1 or 2 wooden toothpicks. Repeat with remaining fillets.

Heat a non-stick or cast iron skillet over medium heat until hot, if you are worried about sticking add the tiniest amount of oil to the pan. Pour sesame seeds onto a small plate. Place a salmon roll in the pile of seeds thoroughly coat bottom, add a few shakes of shichimi-togarashi, if using. Repeat the process on the other side. Moving each roll to the hot skillet as it get coated.

Cook the salmon rolls until opaque almost halfway through, 4 or 5 minutes. Turn them over and cook until another 4 or 5 minutes. Remove them from the pan and let them rest a few moments while you prepare the sauce.

In a small bowl mix the soy sauce and rice vinegar together. Divide this mixture evenly on the bottom of 4 shallow bowls or rimmed plates. Place one salmon roll in the center and put a dollop of the remaining wasabi mayo next to each salmon roll.

Serve warm.