Recipe: caterpillar sushi roll burger
The two week pine tree orgy is over and the pine pollen no longer rains down on you when the wind blows around here. That stuff does a number on my respiratory system such that all workouts have been indoors. I dare say I think it’s safe to venture out into the hills again. Our yard grows wild, literally. We have no lawn, just weeds and native grasses. But those “weeds” have begun sprouting the colors of summer. I love it.
indian paintbrush and yarrow
arnica and baby aspens
Everyone is doing their thing in summer, because it’s summer! Even the bugs. On a hike in Crested Butte a few weeks ago, we paused to observe some caterpillars in a nest. As we continued around the lake, the caterpillars still on my mind, my thoughts turned to caterpillar rolls in sushi bars. Of course, right? I’ve played around with the burgerfication of various favorite dishes, especially sushi rolls. And I even made a caterpillar sushi roll burger over a year ago, I just didn’t like it. So I shelved the photos and recipe – until I saw those caterpillars. What I realized was that the bun I used ruined the entire dish for me (us). It was the first (and last) time I ever tried Rudi’s. The bread was dry, crumbly, bland, and basically disintegrated after the first bite. I was so disappointed.
beef patties, buns, eel (unagi), nori (seaweed), lettuce, avocado, tomato, unagi sauce
I’m looking for a certain texture and flavor in my burger buns. I like the bread to be slightly sweet, soft and tender, structurally competent, buttery if possible, and fluffy. Walking through our mountain town grocery store, I spotted some barbecue buns (intended for pulled pork). They fit the bill.
cut the unagi
prep the fixings
**Jump for more butter**