Ingredients

• 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

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Instructions

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.
6. Photograph by Kana Okada