Mix the wasabi and maynaisse together in a small bowl. Set aside.Prep the salmon rolls. Using a very sharp knife, slice each fillet open to creat one piece approximately 2-inches by 8-inches, and about ½-inch thick. To accomplish this start at the thinnest side of the fillet and slice horizantally through the flesh taking care to leave one end intact, this is butterflying.
Spread fillet open, and turn it over. Season it with with salt and pepper. Then spread about ½ teaspoon wasabi mayo all along it’s length. Tightly roll the fillet starting at thinnest end. Secure the roll closed with 1 or 2 wooden toothpicks. Repeat with remaining fillets.
Heat a non-stick or cast iron pan over medium heat until hot, if you are worried about sticking add the tiniest amount of olive oil to the pan.
Pour sesame seeds onto a small plate.
Place a salmon roll in the pile of seeds thoroughly coat bottom, add a few shakes of shichimi-togarashi, if using. Repeat the process on the other side. Moving each roll to the hot pan as it get coated.Cook the salmon rolls until opaque almost halfway through, 4 or 5 minutes. Turn them over and cook until another 4 or 5 minutes.
Remove them from the pan and let them rest a few moments while you prepare the sauce.In a small bowl mix the soy sauce and rice vinegar together. Divide this mixture evenly on the bottom of 4 shallow bowls or rimmed plate.
Place one salmon roll in the center and put a dollop of the remaining wasabi mayo next to each salmon roll.
