We have a wonderful chat with Florian Nock, who is the web marketing manager and is also in charge of brand development at Jimini’s, Europe’s largest edible insect retailer with over 500 outlets across that continent. In the Cricketlicious Cafe, guest Ento Chef Steve Bailes shows us how to make N-Sectsy-Sushi, and on “As the Crickets Chirp” Mr. Crypto (if that’s his real name) reveals a secret. All that plus news and more.
Click here to visit Florian’s Personal Blog.
N-Sectsy-Sushi
Recipe:
Prepare sushi rice:
2 cups uncooked sushi rice
3 cups water
1/2 cup rice vinegar
1 Tbs. vegetable oil
1/4 cup white sugar
1 tsp. salt
Rinse the rice in a strainer until the water runs clear.
Add the water and cook until it is done. (The new rice cookers are amazing.)
Rice should be tender and all the water absorbed.
Let cool until cool enough to handle.
In a small sauce pan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves.
Cool, then stir into the cooked rice. Continue to stir until liquid is absorbed.
There are lots of videos demonstrating how to make sushi. Here is one: https://www.youtube.com/watch?v=eLRL18LvVyo
Put the shiny side of the nori (seaweed) face down on the mat. The mat should have a flat side, which should be face up.
Press the rice on the nori.
Add whatever you like, but you might start with 2 vegetables and 1 one protein source (insects?)
I have been very pleased with Aaron Pauling’s cockroaches, but Entomo Farms crickets, or Rainbow Mealworm’s mealworms (wax worms, etc.) are a couple other options.
Insects don’t “taste just like chicken,” but they do tend to have a mind flavor which goes well with the sushi.
I was very pleased with the flavor of the cockroaches, but even even the nymphs have a substantial carapace. I almost always recommend cooking the insects. A quick stir fry or boil is sufficient. Then I put the cockroaches in my wife’s coffee grinder. (She did not share my enthusiasm for this innovation.)
Put the vegetables and the insects on the rice on the side of the nori closest to you.
Then roll and compress.
It is best to set the roll aside for a few minutes. It will be much easier to cut.
A sharp knife is important. Don’t saw the roll. And the knife should not leave the cutting board.
You can garnish your sushi with sesame seeds, green onions cut length wise, and/or more insects.
It’s also fun to make the inside out sushi roll. Again, you’ll find tutorials on Youtube.
You can find more ideas for enjoying insects on my blog: https://entotreats.wordpress.com/
And you can find lots of companies who sell insect products here: http://stevebailes.org/blogs/entotreats/
If you have questions, or you’d like me to cater a bug based food event, you’ll find contact info here: http://stevebailes.org/
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