how long before jill biden suggests the same? forrest galante is an outdoor adventure and bug eating expert. she joins us now. it is coming to america, just like beatlemania came, this is the real deal. i know it s coming. as a novice bull gator, what be a scrumptious bug that i could stick my teeth into? jesse, scrumptious is a bit of a stretch. i don t like it matters who you are, but i will tell you that they are not all girls, they re not all squeamish, and they are not all bad. the same analogy could be made with a chicken breast, right? but when you eat a plane crickets, it has a bit of an all minty flavor. it really isn t very good. it is up to certain chefs to make those things taste good. and they really do taste good bread what you see me doing here does not taste good at all, by the way. when you are eating them live out of the tree. you are saying the chef asked
we re celebrating international sushi day. i had no idea. it seems hard to make at home but is it really? genevieve allbrown gave it a try. we go now to our insomniac kitchen. i m here at zuma in new york city with head chef wong kim, who is an expert. he s going to teach us everything about sushi and making it even at home, right? yes. one of the myths, perhaps of sushi, is that it s hard to make. not true. not true. so, this is one of our very popular salmon dishes. chef douglas is going to show us how to sear the salmon. you want to wait for the pan to get hot. you want it to be a quick, light seer on the outside so there s nice color inside. not all sushi is completely raw. no. we ll make a salmon seicho dish with a minty flavor with the
with the salmon seared sashimi and roll it inside. this is black sesame. he s going to apply it to the ends. gives it a little texture, a little flavor. a little crunch, a little flavor. reporter: that s so good. and if you love salmon, you will love this. what s next? we can go straight into the maki. first, you ve got to have a very strong sushi rice. we cook our rice for about an hour. then oh, look at that. we add immediately the sushi vinegar. how do you know how much to add? basically, it s just trial and error. keep pacing it as you go so it will absorb that vinegar flavor. we re going to let this cool for five or ten minutes. okay. then we re going to transfer it into a rice warmer. reporter: so, what are we going to do now? first step, you want to make sure you have this. apply a little water. reporter: apply a little water. does that help the sticking?