Bone Broth Sushi Rice Recipe

1. Follow the method on the back of the sushi packet to ensure you cook the sushi rice in the right amount of water/broth and for the correct time. Remember, you are replacing the water with broth, so if it says 500ml of water, then you will need 500ml of broth instead.

2. Make up your broth by adding 5 x scoops of chicken broth with 500ml of hot water.

3. Cook the sushi rice on the stove, following the instructions as above. Then pop your salmon steaks into the oven. Wrap them in foil and add lemon for added flavour if desired.

4. On the stove, if your prawns are uncooked and frozen, then make sure you add a little butter and cook the prawns until pink and soft. When ready move to one side and allow to cool.

5. Once the sushi rice is done, make sure all the broth has been absorbed into the sushi rice. Remove from the heat and transfer into a container or bowl, as soon you will pop them into the fridge to cool for a little longer.

6. Slice up your avocado into thin strips, do the same with the red pepper and the cucumber. Set to one side.

7. Take your salmon steaks out of the oven after 20 minutes. Make sure they are cooked through. Once cooked, allow to cool on the side.

8. Pop your sushi rice in the fridge for 30 minutes. It’s important that you cool down your rice as otherwise the heat will breakdown the seaweed when you start to roll them.

9. After 30-45 minutes, take the sushi rice out of the fridge and set to one side with all of the ingredients. You will then need to take out the seaweed ready to fill and roll.

10. Add your sushi rice to one of the wraps. You will need approximately two tablespoons of sushi rice added to each wrap. Make sure you spread the rice along the entire wrap from one end to another.

11. Then choose two of your ingredients, such as salmon and avocado. Add this to your wrap and then carefully roll your wrap up by bringing the side closest to you over the ingredients, hold tightly and wrap over again.

12. Once rolled, you will need to use a sharp knife to slice up the sushi into manageable sizes to eat.

13. Set aside on a plate, and then repeat the process until all of the ingredients are gone.

14. Serve with soy sauce and sweet chilli sauce too.

Filling Ideas

Classic Salmon

• Smoked salmon

• Avocado

• Cucumber

Chicken & Avocado

• Cooked chicken breast

• Avocado

• Spring onion

• Cooked king prawns

• Cucumber

• Carrot

• Avocado

• Cucumber

• Pepper

• Carrot

• Always rinse the rice thoroughly before cooking.

• Allow the rice to cool naturally before rolling.

• Wet your fingers to stop the rice sticking.

• Use a very sharp knife when slicing.

• Clean the knife between cuts for neat pieces.

Serving Suggestions

Serve your homemade sushi with:

• Soy sauce

• Pickled ginger

• Wasabi

• Edamame beans

• Miso soup

Frequently Asked Questions

Can I cook sushi rice in bone broth?

Yes. Bone broth can replace water when cooking sushi rice, adding a richer savoury flavour while still allowing the rice to become sticky enough for rolling.

Chicken bone broth provides the most delicate flavour and pairs well with seafood, chicken and vegetable fillings.

You can, although it has a stronger flavour that may suit cooked beef or mushroom fillings better than seafood.

Yes. Homemade sushi is best eaten on the day it's made but can be stored in the refrigerator for up to 24 hours in an airtight container.

It's generally best enjoyed fresh, as freezing can affect the texture of both the rice and fillings.

Our dehydrated bone broth is made using traditional slow-cooking methods with carefully selected British ingredients. Simply mix with hot water before cooking your sushi rice for an easy way to add rich, savoury flavour to homemade meals.

• Slow cooked
• Made in Dorset
• British ingredients
• No unnecessary fillers
• Easy to prepare
• Convenient pantry staple