3/4 pound sashimi grade tuna
2 tablespoons good quality mayonnaise
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro leaves
Peanut oil, for frying
18 (3-inch-square) wonton skins
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish
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