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.
While the salmon roasts, place the buns on a separate sheet pan, cut sides up. Toast in the oven (on a lower rack) for about 2 minutes, or until the edges are just lightly browned and the buns are heated through. (Watch them carefully so they don’t burn) Remove from the oven. Transfer to a clean, dry work surface. (See note.)
Whisk together the mayo, wasabi, and lemon juice in a large bowl. Break up the salmon into small chunks and gently fold it into the mixture, along with the diced cucumber and diced avocado, until combined.
Toss the arugula with the sesame oil and soy sauce.
Load each toasted bun with the arugula and salmon mixture.
Serve warm and enjoy with a lemon wedge and potatoes chips on the side.