Dog Sushi

1. 1

   Step 1: Cook the rice (unseasoned)

   • Put the rice in a sieve and rinse it 5–8 times until the water is almost clear.
   • Put the rice in a pot and cover it with water (about twice the amount of rice).
   • Bring to the boil once, then turn down the heat, put the lid on and simmer gently for about 12–15 min (don’t stir).
   • Turn off the hob and leave the rice to stand with the lid on for 10 min.
   • Transfer the rice to a bowl and leave it to cool until lukewarm.

   Tip: Sushi or short-grain rice sticks together best and keeps the roll stable.

2. 2

   Step 2: Cook the filling

   • Cook the chicken or salmon in a small pot of water until cooked right through.
   • Leave to cool, then pull into thin strips or dice finely.

   Tip: The thinner the filling, the neater the roll will turn out.

3. 3

   Step 3: Make the “wrap” (looks like nori, but dog-safe)

   • Peel the carrots.
   • Use a vegetable peeler to shave off long, wide carrot ribbons.
   • Soften the carrot ribbons briefly: put them in hot water for 60–90 seconds or steam them briefly.
   • Take the ribbons out and pat them dry with kitchen paper.
   • Lay 3–5 ribbons side by side, slightly overlapping, to form a rectangle (as wide as your sushi mat).

   Tip: Softening is important – raw ribbons break too easily.

4. 4

   Step 4: Roll with a sushi mat (just like sushi for people)

   • Lay out the sushi mat.
   • Optional: cover the mat with cling film so less sticks to it.
   • Place the carrot rectangle (the wrap) on the mat.
   • Spread the lukewarm rice thinly over the carrot sheet and press it down lightly.
   • Leave about 1–2 cm free along the top edge.
   • Lay the filling in a narrow line across the middle.
   • Roll up tightly from the bottom, pressing with the mat so the roll is compact.
   • At the end, hold the roll firmly for 5–10 seconds so it seals.

   Tip: If the roll won’t hold together, put it in the fridge for 5 minutes and it will firm up.

5. 5

   Step 5: Slice (so it looks like real sushi)

   • Put the roll in the fridge for 10 minutes.
   • Lightly wet the knife.
   • Cut into 6–8 pieces.

   Tip: Wet the knife briefly after every cut for beautifully clean sushi pieces.

6. 6

   Step 6: Serve

   • Give as a snack.
   • Store any leftovers in the fridge and use them up by the next day at the latest.

   Tip: For the “sushi look”, stand the pieces upright so the wrap shows nicely on the outside.

How much of it can your dog have? That depends on their size – you'll find the recommendation with the recipe in the DoggoMeal app. As a rule of thumb, snacks should make up no more than about 10% of the daily ration.