Easy Salmon Roll

INGREDIENTS:

For the Marinade
3 tablespoons mirin (or dry sherry)
1 tablespoon low-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon toasted sesame oil
1 tablespoon sesame seeds
4 skinless salmon fillets (4-6 ounces each)
For the Filling
1/3 cup mayonnaise
1 1/2 teaspoons teaspoons wasabi paste
1 tablespoon lemon juice
1/4 cup diced cucumber
1 small ripe avocado , diced into small cubes
For Assembly
2 cups baby arugula
1/2 tablespoon toasted sesame oil
1/2 teaspoon soy sauce
4 split-top New England style hot dog buns , lightly toasted (see note)

DIRECTIONS:

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 2 hours, and no more than 6 hours.)
Preheat the broiler to high with the rack in the center of oven. Transfer salmon to a foil-lined rimmed baking sheet coated with nonstick spray; brush with some of the marinade. Broil for 3 minutes, carefully flip fillets, baste with a little more marinade continue to broil for another 3-5 minutes until cooked through (tent with foil if necessary to prevent excess browning.) Salmon is done with it easily flakes with a fork. (See note.) Remove from oven and set aside …