Our guest is Shelby Smith, founder of Gym-n-Eats. Shelby farms her own crickets, then makes her own powder, protein bars, and other cricket goodies for market. Over in the Bugible Kitchen, Aly Moore prepares some Ant-Garnished Sushi for your dining pleasure, and something, or someone is up on “As the Crickets Chirp”. We also have some announcements regarding the Ento Nation Cookbook and the Bug Wagon.
Click here to visit Gym-n-Eats!
Ant-Garnished Sushi
by Aly Moore
Ingredients:
Seaweed specific for sushi-making (says on package)
½ lb salmon
Sushi rice
Cream cheese
Avocado
Black ants
Instructions:
- Spread the seaweed with a layer of prepared sushi rice, and flatten gently with a rice paddle (but do not smash the rice, as my mom would always say):
- For my sushi this time, I got this gorgeous piece of salmon. It was a ½ lb piece, and gave us enough fish for about 6 rolls, plus some snacking.
- Cutting the salmon: First, cut straight down through the filet, then cut that piece in half through the center so you have a small strip:
- Place your desired ingredients onto the rice. I’ve got salmon, avocado, and cream cheese and ants (philly-style roles)
- Roll it up tightly, using a bamboo mat.If you don’t have one, you can sort of use parchment paper or plastic wrap, but you won’t be able to wrap it as tightly, so buy one if you plan to make sushi regularly.
- Then use a sharp knife to cut the sushi roll into pieces.
- Drizzle black ants to taste on top of your rolls
- Now you’re ready to eat the rolls with some soy sauce, ginger, or wasabi!
Click here to learn more about what Aly Moore does at Bugible.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
