Canola oil, for frying
6 round 4-inch dumpling wrappers
1 tablespoon finely grated ginger root
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sriracha chili sauce
1 teaspoon wasabi paste
6 ounces sushi-grade tuna, diced into 1/4-inch cubes
1/4 cup daikon radish, peeled and spun on a spiral vegetable slicer
1 ripe Hass avocado, brunoise (very small dice)
1 tablespoon red onion, brunoise
1 tablespoon plum tomato, brunoise-quarter tomato first and discard seeds, use outer flesh
1 teaspoon wasabi peas, coarsely chopped, optional
2 teaspoons wasabi paste
1 teaspoon seeded jalapeno, brunoise, optional
1 tablespoon fresh lemon juice, strained
1 teaspoon chopped fresh cilantro
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