Insect Sushi

Japanese chef Shoichi Uchiyama gets creepy-crawly with his sushi recipes that use insects as the primary source of protein. Although his concept is nothing new — Uchiyama wrote an insect cookbook in 2008 — he continues to lobby for the use of bugs as an alternative and more sustainable protein source.

For anyone who has ever had shrimp — commonly referred to as the ‘bug of the sea’ — this should be a natural progression. Perhaps there might even be an entry level ‘California bug roll’ for the squeamish.

Test out your gag reflex with more bugs-on-rice photos over at foodiggity’s Facebook page.

[thanks Neatorama]

Author: Chris Durso

Creative professional and creator of Foodiggity.com. Graduate of The Institute of Culinary Education, beer drinker, coffee and condiment snob. View all posts by Chris Durso