Calling all spicy food fanatics! I'm not a huge fan of spice, so this cream is on the mild side. Taste it as you're making it and add more wasabi to kick up the spice however you like it.
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While the fish is marinating, preheat the broiler to high. Toast the split sides of the rolls under the broiler until golden brown. Reserve.
In a small bowl, stir together the mayonnaise, wasabi powder and vinegar. Reserve.
Place a large skillet over medium-high heat with the oil. Add the marinated salmon to the pan, reserving the teriyaki sauce it was marinated in, and sear for 1 minute. Carefully turn the salmon and continue cooking for 1 minute more. Add 2 tablespoons of water to the reserved teriyaki sauce, then add it to the skillet with the salmon. Continue cooking the salmon until the sauce has reduced and thickened to a glaze, about 2 minutes. Remove the skillet from the heat and gently spoon the glaze over the pieces of salmon.
To assemble the sliders, spread a little wasabi cream on the bottom of each toasted slider. Pile the sliders up with a few leaves of spinach, the seared salmon and a few pieces of pickled ginger. Cap with the toasted bun top and serve warm.