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Rinse the sushi rice under cold water a few times until it runs clear, then drain
Add rice to a small saucepan with smashed garlic, butter, and bone broth and bring to the boil
Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 minutes
Turn off the heat and leave to steam with lid on for another 12 minutes
Rinse the chicken breasts gently under cold water
Smash the garlic and ginger and chop the spring onions into thirds
Add aromats and seasonings to a cold pan and cover with bone broth, top up with water if needed
Place on low/medium heat until the broth begins to steam, then turn heat down
Leave just under a simmer for 10-12 minutes before turning off
Remove the breasts and allow them to rest
Strain the broth and season with soy sauce and salt as needed
Finely slice the spring onions and mince the ginger for the sauce
Mix spring onions and ginger in a heatproof bowl with salt, sugar and MSG
Heat up the avocado oil in a small saucepan until smoking and pour over the spring onions
Mix well and leave to sit on the side
Slice the chicken breasts
Add rice to the centre of your bowl, top with the chicken breast
Pour over the broth and finish with the spring onion sauce and sliced cucumber