Preheat oven to 220°C. Heat a large non-stick frying pan over medium-high heat. Add the pork mince and cook, stirring with a wooden spoon to break up any lumps for 5 minutes or until mince changes colour. Add the corn, tomato and taco seasoning and cook, stirring, for 5 minutes or until mixture is well combined and heated through. Remove from heat.
Place the pizza bases on an oven tray. Sprinkle evenly with the grated cheese. Spoon the pork mixture evenly among the pizza bases. Bake in preheated oven for 10 minutes or until cheese melts and the pizza bases are crisp. Remove from heat.
Meanwhile, combine the avocado and coriander in a small bowl. Place the pizzas on a clean work surface and use a large sharp knife to cut each pizza into quarters. Top each quarter with avocado mixture. Serve immediately.
Slice an avocado in half and whip out the seed. Scoop the hole left over until big enough to fit egg the size of your choice.
In a mid-sized baking dish, prop up your avocados so that they don’t fall over.
Crack an egg into each hole.
Add salt and black pepper to taste.
Carefully slot the baking dish into the oven and bake for 15 minutes. Time will vary depending on size of avocado. Check the egg while baking for the desired effect.
Sprinkle the garnish of your choice on-top, scoop it and spread it or just grab a spoon and have at it!
Rinse the sushi rice before cooking over a gentle heat
Add the sushi rice seasoning to the cooked rice and combine
Once the rice is cooked and seasoned, spread out on a plate to cool
Once the rice is cool, place a sheet of nori on your rolling mat and press half the cooked rice evenly onto the nori sheet, leaving 2 cm of nori at the top to seal the roll
Across the middle of the nori and rice, add a couple of lengths of the avocado and cucumber, if you like wasabi, spread a bit across too
Lightly wet the 2 cm of nori with water and tightly roll
