Sprinkle sesame seeds and a little salt over the gim. Top with dampened rice paper and fold any excess onto the back (or trim any excess and patch any uncovered corners if you are using round ones).
Cut into 8 triangles and microwave for 2 minutes, until crispy.
Mix together the tuna poke ingredients.
Top the crispy chips with the poke, serrano, green onions, spicy mayo, unagi sauce, and furikake.
