The perfect healthy sushi bowl for picky eaters (chicken salmon or tofu) full recipe below

Honey Salmon Sushi Bowls Serves 4 4 fillets salmon (skinless & boneless) 2 cups sushi rice 2 Tbsp olive oil 2 cucumbers (finely sliced into matchsticks) 1 large carrot (peeled & finely sliced into matchsticks) 125g canned corn kernels (rinsed & drained) 1 large ripe avocado (thinly sliced) Honey marinade: 2½ Tbsp honey 2½ Tbsp coconut aminos 2 tsp rice wine vinegar 1 Tbsp lime juice 2 tsp sesame oil 2 garlic cloves (minced) 1 tsp fresh ginger (minced) Sushi bowl dressing: 3 Tbsp rice wine vinegar 1½ Tbsp coconut aminos 1 Tbsp fresh lime juice 2 tsp sesame oil 2 tsp honey 1 tsp sesame seeds Combine all honey marinade ingredients in a small bowl and mix together well Place salmon fillets in a shallow dish and pour marinade over the top. Ideally cover and allow to marinate in the fridge for 4 hours, however you can skip this step (the flavour just won’t penetrate the fish) Cook sushi rice as per packet instructions Heat olive oil on medium-high heat in a cast iron skillet or barbecue. Place each fillet of salmon in the hot skillet, along with the remaining marinade. Cook on each side for a few minutes (dependant on size of fillet) until each side is lightly charred. The remaining marinade will go thick and sticky Combine sushi bowl dressing in a small bowl and mix well Construct sushi bowls with rice, veg, salmon and dressing. Sprinkle sesame seeds on top and serve