Asian Salmon Rolls

Asian Salmon Rolls

by Amy on August 19, 2014 · 18 comments

$18 for a container of miso paste?

I love that my local market carries it, but at that price….um, no.

That’s worse than the 3 ounce container of truffle butter for $14. Especially considering I only needed 2 tablespoons.

Most would argue that there really isn’t a comparable substitute for miso paste, but I worked it out.

You guys.

These were outstanding.

Asian Salmon Rolls

I really believe even the people who poo poo on salmon might like them. I ate half a fillet before it made its way onto a bread roll.

Then once I assembled the whole thing, it was ridiculous. Sweet and salty. Creamy, but crunchy. Light, yet filling.

Let the fish soak in the marinade overnight – it’s worth the wait!

Asian Salmon Rolls
Serves 4
Prep time: 20 minutes
Marinade: 1 hour or overnight
Cook time: 8 minutes

• 3 tablespoons mirin or dry sherry
• 1 tablespoon soy sauce*
• 2 tablespoons brown sugar
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces
• 1/2 cup mayonnaise
• 2 teaspoons wasabi paste
• 1 tablespoon lemon juice
• 1 small avocado
• 2 cups baby arugula
• 1/2 tablespoon toasted sesame oil
• 1/2 teaspoon soy sauce
• small cucumber, thinly sliced
• 4 sub rolls, split in half

In a large shallow container, whisk together the mirin, soy sauce, brown sugar, sesame oil, and sesame seeds. Add the salmon and turn to coat. Cover and refrigerate for at least 1 hour, ideally overnight.

Preheat the broiler. Transfer salmon to a foil-lined baking sheet coated with nonstick spray; brush with some of the marinade. Broil for 3 minutes, carefully flip fillets and continue to cook for another 3-5 minutes until cooked through. Simultaneously, lightly toast the rolls.

In the meantime whisk together the mayo, wasabi, and lemon juice in a medium bowl. Dice up the avocado and stir it into the mixture; set aside.

Toss the arugula with the sesame oil and soy sauce.

Spread some of the mayo mixture on each roll. Place a little arugula on the mayo, followed by a salmon fillet, and top with cucumber slices. Serve warm and enjoy!

NOTES: If you use low-sodium soy sauce for the marinade, add in 1/4 teaspoon salt. Also, I was a little heavy handed with the mayo mixture. It’s delicious, but strong. I would recommend only spreading it on one side of each roll, or both sides, but less of it.

(adapted from Food Network)

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{ 18 comments… read them below or add one }

Mom September 8, 2014 at 7:21 pm

I couldn’t wait to make this, and was not disappointed at all. What flavors all in one sandwich. YUM!


Amy @Very Culinary September 8, 2014 at 8:07 pm

I knew you’d love it! YAY!


Dani H August 22, 2014 at 11:37 pm

(Adding salmon to my grocery list…) This sounds super scrumptious, Amy! And your photograph is delectable!


Amy @Very Culinary August 23, 2014 at 6:58 am

Thanks, Dani!


Mom August 22, 2014 at 6:15 pm

OMG. My mouth is watering, and I’m almost drooling. Can’t wait to try this, even if I have to eat all by myself. I’ll follow your recipe but will see if my Trader Joe’s carries the miso paste mentioned by one of your readers.


Amy @Very Culinary August 23, 2014 at 6:57 am

You’ll love it, Mom!


Joanne August 21, 2014 at 7:56 pm

That is REALLY expensive for miso. Like, really. And I’m comparing it to NYC prices!

Glad you worked it all out though. These do sound pretty dang tasty.


Christine at Cook the Story August 20, 2014 at 6:43 am

This sandwich sounds like the perfect lunch to me!


Mary Frances August 19, 2014 at 2:11 pm

Do you have access to Trader Joe’s? They sell a nice little 7 oz. tub of mild yellow miso paste for only $1.69!


Amy @Very Culinary August 19, 2014 at 3:45 pm

I do! But, alas, it’s not close by *sadness* However, this is good to know – thank you!


Amanda August 19, 2014 at 8:11 am

This looks incredible! I need to try this soon!


Amy @Very Culinary August 19, 2014 at 3:44 pm

Thanks, Amanda!


Dolores August 19, 2014 at 7:20 am

I love this recipe, I am going to make it for our 44th wedding anniversary. With some minor healthy changes. for low cholesterol.
Thank you,


Amy @Very Culinary August 19, 2014 at 3:44 pm

Perfect, enjoy!


Christie - Food Done Light August 19, 2014 at 7:17 am

I love this recipe. My grocery store doesn’t even carry miso paste. Love what you used instead.


Amy @Very Culinary August 19, 2014 at 3:46 pm

Thanks, Christie! I guess that’s what we do best – improvise and adapt – right?


Virginia August 19, 2014 at 5:29 am

So, it feels like cheating when all I have to do is faithfully read your blog and transfer all your hard work onto my menu planner for the week, but I must say, this has really been working out quite well for me and my family.

This looks delicious! I shall have to try it next week!!!


Amy @Very Culinary August 19, 2014 at 3:44 pm

Oh, Virginia…this put a smile on my face all day. Best comment ever!


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