I eat in season because I cannot bring myself to pay $9 for an avocado.

Avocados are back in season, baby.

It’s time to GORGE.

This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds.

Sushi bowls are great when you don’t want the effort of making sushi. There’s a bit of chopping and slicing involved but that fits in perfectly into the time it takes for your rice to cook.

I’m no nutrition expert but eating the rainbow sure is pretty. Makes a great lunch or lighter dinner.

Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice.

Prawn sushi bowls

Makes 2 bowls

Ingredients

• 1 cup raw peeled prawns
• 1 teaspoon salt
• 2 cups cooked sushi rice
• 4 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 perfectly ripe avocado
• 2 tablespoons mayonnaise
• Pickled ginger*
• Black and white sesame seeds
• 2 to 3 cups fresh vegetables, sliced, diced or cut into batons
• Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage.
• Sliced spring onion for garnish.
• 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional)

Preparation

1. Bring a saucepan of water to the boil, then add a teaspoon of salt and the prawns. Simmer for 2-3 minutes until cooked. Drain prawns and reserve until required.
2. Place the vinegar and sugar in a small saucepan, heat and stir until sugar is dissolved. Remove from heat and stir into the cooked rice. Season to taste.
3. To assemble: Divide the seasoned rice into two bowls. Cute the avocado in half and carefully remove the stone.
4. Take an avocado half and scoop out with a spoon. Place on rice. Spoon or squeeze 1 tablespoon mayonnaise into the avocado hollow. Make a rosette folding pickled ginger and place this on top of the mayonnaise. Sprinkle sesame seeds on top. Repeat with other bowl.
5. Divide cooked prawns to the bowls. Arrange prepped vegetables in rows or starburst shape. Scatter with sliced spring onion. Serve with soy sauce and optional sliced chilli. I like to drizzle the sauce over everything right before devouring.

Extras that might also be lovely: Nori, seaweed salad, cubed fresh mango.

*You can find pickled ginger in the international aisle of your local supermarket or any Japanese or Asian grocer. They are shelf stable and come in a little pouch. Just transfer any extra that you don’t use to a jar and refrigerate.