Helpless before billions of cicadas appeared across the US after 17 years of sleeping underground, chef Bun Lai prepared cicada sushi for free.
Chef Bun Lai’s cicada sushi invites Washingtonians to enjoy it for free on May 23. Photo: AP Accordingly, the number of cicada species “Brood X” has emerged from the ground for the first time since last weekend after 17 years hidden deep underground. The largest population of cicadas is believed to be in the eastern states of the United States such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. With this in mind, a chef in Washington DC took the initiative to “take advantage” of this rare insect invasion as an opportunity to show off his talent for processing cicadas into a new dish. Hong Kong-born American chef Bun Lai said his actions fit an aspect of food ethics. Accordingly, chef Bun Lai, a supporter of the sustainable food movement, invited locals to go catch cicadas in city parks, then prepare and invite them to enjoy fried cicada sushi made by himself. he created. This chef also teaches people how to catch, prepare and prepare dishes from cicadas as a way to talk about alternative food sources. 
Fried cicadas and wrapped with rice with vegetables. Photo: AFP “In a world where humanity is suffering from a multitude of diet-related diseases – we will have to take a revolutionary approach to eating habits,” said Bun Lai. On his personal tweeter, the chef constantly “invited” Americans to go hunting cicadas and enjoy free dishes from this “nearly 20 years old” insect. Stella Roque, a 36-year-old local resident who grew up with a fear of all insects, said she wasn’t too eager at first but took the opportunity to overcome her phobia. “I came here today because of Bun Lai’s invitation to try cicadas over the fire, and I thought it would be an interesting experience. I decided to join the event because I had previously heard about the mysterious day of the cicada “Brood X” occurring in the area.” 
Chef Bun Lai and local people catch cicadas that have just escaped their bodies to be processed into dishes. Photo: AFP Magazine The Washingtonian In the end, she’s not alone in trying out some of the macabre dishes, and hopes cicadas will become a staple on restaurant menus. Responding to the press, chef Bun Lai happily warned not to let cicadas become “food for gourmets”, for fear that they would be “slaughtered” for food like humans did. with so many species that we’ve been obsessed with. Under the guidance of chef Bun Lai, the harvested cicadas are washed and salted before being fried in a pan and turned into sushi along with rice and vegetables. This cicada dish is gluten-free, high in protein, low in fat and macronutrients (carbs), the chef says. After enjoying the cicada sushi, Ms. Stella Roque said: ‘I was expecting the worst, but then I was “pleasantly surprised” by how delicious it was. 
An American citizen enjoys cicadas cooked into sushi at Fort Totten Park in Washington DC on May 23, 2021. Photo: AFP Brood X cicadas are creatures that spend 17 years living underground, unlike other breeds with a life cycle of 13 years. They suck the sap of tree roots for food but do not harm people, except make noise. In their 17th year they will emerge from the ground in billions, if not more. According to entomologist Michael Raupp, cicadas have come to the surface earlier in recent years because of climate change. In the pre-1950s, they usually appeared at the end of May, but now they appear a few weeks earlier.
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