From: Sherri Williams, competition chef and TV personality. Yield: 8-10 servings.

Miso Guacamole:
2 avocados, smashed 
1 ½ tbs. lime juice
1 ½ tbs. white miso 
¼ small onion, chopped 
1 garlic clove minced 
1 small serrano pepper, seeded and chopped 
⅛ bunch cilantro, chopped 

Tuna Poke:
4 tbs. ponzu 
1 tbs. sesame oil 
1 tsp. honey 
2 tsp. sriracha 
2 finely chopped scallions 
½ tsp. black sesame seeds 
Dashes of nori komi furikake 
8 oz. ahi tuna, chopped small cubes 

Crispy Sushi Rice:
5 tbs. seasoned rice vinegar 
4 tbs. warm water 
1 tbs. sugar salt to taste 
2 cups cooked small grain rice 
1 tsp. toasted sesame seeds oil for frying

For miso guacamole: Combine all the miso guacamole ingredients in a mixing bowl, mix well. 

For tuna poke: Mix ponzu, sesame oil, honey and sriracha in a bowl. Fold in remaining tuna poke ingredients.

For crispy sushi rice: Combine rice vinegar, water, sugar and salt until sugar and salt are dissolved. Add rice and sesame seeds to a mixing bowl. Transfer vinegar mixture to bowl and combine with a wooden spoon. Form rice into 8-10 3" rectangles. Deep fry at 350°F for 2 minutes or until crispy. 

To assemble: Place crispy rice cakes, miso guacamole and tuna poke on small appetizer plates. Top with additional nori komi furikake.