COOKING POKE RECIPES

Steps:

• Make cake: Preheat oven to 350º. Grease a 9"-x-13" pan with cooking spray and dust with cocoa powder. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely.
• Poke cake all over with the handle of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.
• Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream, adding more by the tablespoon until consistency is creamy but can hold peaks.
• Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.