Mealworm Uramaki

July 12, 2014

Mealworm Uramaki with Cricket-pecan Topping

Sushi chef Peter Yung of How Do You Roll prepared these beautiful rolls for the Austin Future Food Salon.   The evening was all entomophagy.

These rolls hold avocado, cucumber and mealworms marniated in teriyaki, ginger, garlic, onions, and a ton of other stuff.  The two pieces illustrated above were sliced from two separate rolls: the bright orange-red is the spicy roll while yellow is a sweet (and mild) mayonnaise. Both types of rolls are covered with pulverized pecans and roasted crickets.

The Austin Future Food Salon put on by Alimentary Initiatives of Toronto and Little Herds of Austin and  hosted by Brazos Hall in downtown Austin on February 19th, 2014.  The next Future Food Salon occurs in Montreal on August 27, 2014 in the insectarium of Montreal’s Space for Life (Espace pour la Vie).

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