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Sesame Wonton Triangles With Smoked Salmon And Wasabi


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  • 1/4 cup toasted sesame oil (such as Asian) plus
  • 1/2 teaspoon toasted sesame oil
  • 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)


Servings 16


Step 1

* Found in the Asian foods section of supermarkets and at Japanese markets.

Preheat oven to 350 degrees. 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.

This recipe yields 16 pieces.

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