Step 1

Place oven racks in the center position and preheat to 375°F. Line two baking sheet trays with parchment paper, set aside.

Step 2

In a small bowl combine white and black sesame seeds, set aside.

Step 3

Cut 10 wontons in half to create triangle shapes. Place the triangles on the baking sheets, about 1 to 2 inches apart. Lightly spray the wontons with vegetable oil and then flip over. Lightly brush the top side of the wontons with egg whites.

Step 4

Season with a little bit of salt, pepper, togarashi, and sesame seeds to coat the surface of each wonton evenly.

Step 5

Bake one sheet at a time, 8 to 9 minutes, rotating halfway through. When crispy and golden brown in color, cool on the sheet until ready to use.

Step 6

Bake and cool the next tray the same as directed for the first batch. Store in an airtight container for up to 3 days.

Step 7

In a medium-sized bowl combine diced cucumber, mango, and cilantro. Cover and place in refrigerator.

Step 8

In a separate medium-sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives, and rice wine vinegar. Cover and place in refrigerator.

Step 9

In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.

Step 10

In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.

Step 11

In a 3-inch round ring mold (3-inches tall) placed in the center of a plate, begin to build the tower layers. Add 6 tablespoons of the cucumber mango layer. Lightly press down with the back of a spoon to even and compact.

Step 12

Add 6 tablespoons bigeye tuna on top of the cucumber mango layer. Lightly press down to make a compact layer. This should yield about a 2 ½ inch high tower.

Step 13

Transfer plate with the tower to the freezer to allow the layers to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer for longer than 20 minutes.

Step 14

Transfer to the refrigerator if not eating right away, the tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower if desired, repeating the same steps.

Step 15

Before unmolding, if you see any liquid seep from the bottom of the mold (from the cucumber layer), use a paper towel to soak up and clean.

Step 16

While the tower is still in the mold, place half of the thinly sliced avocado on top of the tuna. Slowly remove the mold, then add the microgreen on top. Decorate the plate with some sriracha and wasabi sauce as desired.