Weeds, European Snails, Asian Shore Crabs. Chef Bun Lai forages for invasive species to create some of the most delicious—and sustainable—sushi around. You’ve never had a grasshopper roll like this.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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