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
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.
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.