Puffed Wild Rice Crisps with Poke

Directions

1. In a large bowl, blend together the InHarvest Puffed Wild Rice, InHarvest Puffed Brown Rice and sesame seeds. In a separate bowl, whisk together the corn syrup, 4 tablespoons soy sauce, 1 teaspoon sesame oil, candied ginger, and chili flakes. Mix the two bowls together until well blended.
2. Preheat oven to 400°F. Spread mix onto a light greased, large sheet pan and use a rolling pin to distribute mix as evenly and thinly on sheet pan as possible.
3. Bake for 5 minutes or until crisp is toasted on bottom.
4. Set aside to cool and once cool, break crackers into bite-sized pieces.
5. To make Poke, blend ahi tuna, avocado, scallions, 1/2 t. sesame oil and 1/2 t. soy sauce into bowl just before serving.
6. Assembly: Place 1 T. poke onto top of each crisp and serve room temperature.

Recipe Yield: 48 appetizers