Ingredients

• 1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian)
• 1 egg white
• 8 wonton wrappers
• 2 tablespoons sesame seeds
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chopped chives
• 1 1/4 teaspoons wasabi paste*
• 1 teaspoon minced peeled fresh ginger
• 6 ounces sliced smoked salmon
• Daikon radish sprouts or other small sprouts

Instructions

1. Preheat oven to 350°F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool.
2. Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.
3. Found in the Asian foods section of supermarkets and at Japanese markets.