To make the sauce, combine the two oils in a liquid measuring cup. Add the remaining ingredients to a blender and blend until smooth. Drizzle in the oils with the motor running until emulsified. Season with salt and pepper.
To make the rice, rinse the rice in cold running water and drain three times.
Place the rice and 4 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes.
In a small bowl, combine the wasabi powder, 1 tablespoon water, rice wine vinegar, pepper and mayonnaise. Fold the wasabi mixture into the cooked rice.
Bring a large pot of salted water to a boil. When boiling, submerge the asparagus and cook for 2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
Heat a skillet over medium heat. Sprinkle the salmon fillets with salt and pepper and place in the pan, skin side down. Sear for 4 minutes or until browned on top and rare in the center. Remove from the heat and dice the salmon.
To serve, divide the rice, salmon and asparagus between bowls. Drizzle with sauce and top with furikake, sesame seeds, chives and fish roe.