- Slice the salmon into small cubes, removing any bones as necessary. In a bowl, combine the salmon, soy sauce, sesame oil and mirin. Place in the fridge and allow to marinate for 30 mins.
- Fit a piping bag or zip-lock bag with a round piping tip. Place the mayonnaise into the bag, then place in the fridge until needed.
- Use a round cutter to cut round pieces from the wonton wrappers. Heat oil in a pan to 180°C. Cook wonton wrappers for 10-20 secs on each side, or until golden and crisp. Allow to drain on paper towel.
- To serve, place the wonton crisps on a serving platter or board. Top with marinated salmon, then sprinkle over sesame seeds. Pipe a dollop of mayonnaise. Garnish with microherbs, then serve.