Recipe information
Yield
Makes 16 Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.