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.