3 tablespoons reduced-fat mayonnaise
1 tablespoon grated fresh root ginger
1 teaspoon mirin
2 tablespoons chopped spring onions
2 tablespoons rice vinegar
1 1/2 teaspoons wasabi powder
1 tablespoon sesame seeds, toasted
1/3 cucumber, thinly sliced
3 ½ ounces trimmed watercress sprigs, rinsed and dried
8 slices pumpernickel bread
Whisk 3 tablespoons of the mayonnaise with the rice vinegar, ginger, wasabi powder and mirin in a medium bowl. Add spring onions and sesame seeds. Mix well.
Divide the spread mixture among four of the slices, spreading evenly. Top with cucumber slices and watercress. Set the remaining bread slices on top. Cut the sandwiches in half to serve.
For more protein, you can add cream cheese, sliced cheese or salmon to the sandwich.