The Design a Meal Competition challenged young people  to get creative and design a healthy, balanced and tasty meal to fuel an Aldi Athlete Ambassador at Paris 2024. 
 
After much hungry deliberation, the judges selected Jane, age 14, from All Hallows Catholic High School as the winner, for her prawn, avocado and aubergine sushi bowl design! Why not join ParalympicsGB wheelchair fencer – and Jane's inspiration for this dish – Oliver Lam-Watson, in making this delicious sushi bowl for yourself using this recipe?
 

Jane’s competition winning sushi bowl

Ingredients

Serves 2

• 4 radishes, sliced into thin rounds
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 50g flaked almonds
• 1 medium aubergine
• 150g fresh prawns
• 2 garlic cloves, minced
• 1 tablespoon peeled and minced fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 1 microwave coconut rice pouch
• 1 large avocado, cut into long strips
• ½ a medium cucumber, cut into thin rounds
• 1 medium carrot, cut or grated into thin strips
• 2 tablespoons seed mix

Method

1. Put the vinegar, sugar and salt into a small container and mix with a spoon until the sugar and salt have dissolved. Add the radish slices and leave to pickle.
2. Place the flaked almonds in a dry, wide pan – do not add any cooking oil. Place the pan on a medium high heat and cook for 30 seconds. Keep the flaked almonds moving by swirling the pan or using a spatula to gently turn them. After 30 seconds or so, reduce the heat and cook for 1–2 minutes until toasted. Again, keep the flaked almonds moving. Once the flaked almonds are turning slightly brown, tip them into a small dish for later.
3. Heat some oil in the pan over a medium high heat. Use sesame oil, to compliment the Japanese flavours of the dish, but vegetable oil works, too. Add the aubergine in a flat layer over the bottom of the pan, cover with a lid and cook for 3–4 minutes until golden brown. Flip the aubergine slices, cover and cook for a further 3–4 minutes on the other side. Remove the aubergine from the pan and set aside.
4. Add the prawns to the pan and cook for 2–3 minutes on each side, or until cooked through.
5. Add more oil to the pan with the garlic and ginger and cook for 30 seconds. Add the soy sauce and rice vinegar, then add the aubergine back in mix until well covered and warm.
6. Squeeze the rice pouch to separate the rice grains. Tear the top corner of the pack by 2cm. Place the pouch upright in the microwave and heat for the time specified 1 minute 30 seconds – 2 minutes.
7. Time to assemble the sushi bowl! Place half of the rice at the bottom of each bowl and fluff up with a fork. Arrange the aubergine, prawns, avocado, cucumber, carrot and radishes on top however you like. Sprinkle with the toasted almonds and seeds.