Sesame Salmon Rolls with Wasabi Mayo

Sesame Salmon Rolls with Wasabi Mayo

The preparation of this intricate seeming Asian spiced sesame salmon rolls 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.

Sesame Salmon Rolls with Wasabi Mayo 

Print This Recipe Total time Yield 4Source Inspired by a recipe in Martha Stewart LivingPublished

serves 4

Sesame Salmon Rolls with Wasabi Mayo


  • 2 teaspoon dried wasabi powder (or to taste)
  • ¼ cup mayonnaise
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 4 (6 oz) skinless salmon fillets (about 2 inches by 4½ inches)
  • salt and white pepper (as needed)
  • ¼ cup sesame seeds (preferably black)
  • 1 teaspoon shichimi-togarashi (Japanese 7 spice blend, optional)
  • 2 teaspoon vegetable oil (as needed for pan)


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

Prepare the soy-vinegar sauce: In a small bowl mix the soy sauce and rice vinegar together. Set aside.

Prep the salmon rolls: Using a very sharp knife, slice each fillet open to create one long thin piece approximately 2‑inches by 8‑inches, and about 3/4 to ½‑inch thick. 

To accomplish this start at the thinnest end of the fillet and slice horizontally through the flesh taking care to leave one end intact. Spread fillet open, and turn it over. Season it with salt and white pepper. Then spread about ½ teaspoon wasabi mayo all along its length. Tightly roll the fillet starting at the thickest end. Secure the roll closed with 1 or 2 wooden toothpicks. Repeat with remaining fillets.

Cook the salmon Rolls: Pour sesame seeds onto a small plate. Stir in the shichimi-togarashi (if using). Spread the mixture into a smooth even layer.

Heat oil in a non-stick or cast iron pan over medium heat until hot. Swirl the pan to coat the bottom with just the barest slick of oil. 

Place a salmon roll onto the pile of seeds, pressing lightly to thoroughly coat bottom of one side. Repeat the process on the other side. Continue with the other rolls moving each roll to the hot pan as it gets coated.

Cook the salmon rolls until opaque almost, a third to halfway through depending on how cooked you like it, 4 to 6 minutes. Turn them over and cook another 2 or 3 minutes. Remove them from the pan and let them rest a few moments to finish cooking.

To serve: Place one salmon roll in the center on a dinner plate. Drizzle with soy-vinegar sauce to taste and serve warm.