Asian Salmon Rolls

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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3 tablespoons mirin or dry sherry

2 tablespoons white miso paste

2 tablespoons packed light brown sugar

1 tablespoon sesame seeds

1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces

1/2 cup mayonnaise

2 to 3 teaspoons wasabi paste

1 tablespoon fresh lemon juice

1 avocado

4 club rolls or other sub rolls, split open

2 cups watercress, tough stems removed

1 tablespoon toasted sesame oil

1 teaspoon soy sauce

Kosher salt

1/2 large cucumber, peeled and thinly sliced


  1. Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight.
  2. Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside.
  3. Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise.
  4. Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls.
  5. Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm.