Avocados are in season. Depending on the size and quality they are either cheap or really cheap. I put them to good use in a recent sushi bowl dinner. After seasoning rice with salt, sugar and vinegar, I topped each bowl with avocado, quick pickled carrots and cucumbers, nori shake (toasted sesame seeds, nori sheets and salt), pickled ginger and fried tofu. Locally made and freshly fried tofu is sold in our market; I did the pickling and nori shake making in our kitchen. If only I’d thought of this when we were in Cape Verde and fresh tuna was available daily.