1
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.
2
To make the rice, rinse the rice in cold running water and drain three times.
3
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.
4
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.
5
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
6
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.
7
To serve, divide the rice, salmon and asparagus between bowls. Drizzle with sauce and top with furikake, sesame seeds, chives and fish roe.