For the Bug Meat Filling:

• 10 Moreton Bay Bugs, cooked and meat removed
• Cos lettuce leaves, washed and dried

For the Bug Meat Dressing:

• 125ml classic Kewpie mayo
• Juice of ½ lime
• Sriracha sauce, to taste

For the Sriracha Mayo:

• 125ml classic Kewpie mayo
• Sriracha sauce, to taste

For Assembly:

• 10 Brioche Buns, split and lightly toasted

1. Make the Bug Meat Dressing:

• In a bowl, mix together Kewpie mayo, lime juice, and Sriracha to create the dressing for the bug meat.
  

2. Prepare the Bug Meat Filling:

• If not already done, cook the Moreton Bay Bugs and remove the meat from the shells. Ensure the meat is cleaned and ready for use.
• Toss the Moreton Bay Bug meat in the dressing until evenly coated.
  

3. Make the Sriracha Mayo:

• In another bowl, combine Kewpie mayo and Sriracha sauce to create the Sriracha mayo. Adjust the Sriracha amount to your preferred level of spiciness.
  

4. Assemble the Rolls:

• Lightly toast the brioche buns using butter on a pan.
• Spread a generous amount of Sriracha Mayo on the bottom half of each brioche bun.
• Place a leaf of cos lettuce on the mayo-covered bun.
• Add a portion of the dressed Moreton Bay Bug on top of the lettuce.
• Drizzle additional Sriracha Mayo on the bugs if desired.
• Cap each roll with the top half of the brioche bun.