Tokyo Burgers

Cut salmon into small chunks and place in a food processor with the rest of the ingredients. Pulse until combined but do not over process. Shape into 4 burgers about 2cm thick, and chill in the fridge for 10 minutes. Meanwhile, mix mayonnaise and wasabi paste (check for heat). Cook gently on a barbecue or add oil to a large pan and cook burgers over a medium heat for 5 minutes on each side or until cooked through. Split burger buns and lightly toast before spreading with wasabi mayonnaise. Split rocket leaves between burger buns and top with the burger and top bun.