Veggie Caterpillar Recipe

Prepare cucumber

Wash the cucumber. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into thin sheets about 1.5–2 mm thick. Reserve the center (seeded) portion to dice for garnish or discard.

Season cucumber

In a small bowl, whisk together rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Lightly brush or drizzle the mixture onto both sides of the cucumber slices. Let sit 5 minutes to mellow and remove excess moisture by blotting gently with paper towel.

Julienne carrots

Peel the carrots and cut them into thin matchsticks (julienne). Aim for lengths that fit inside the cucumber slices (about 2-3 inches).

Season carrots

Toss the julienned carrots with 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp toasted sesame seeds and 1/4 tsp black pepper. Taste and adjust seasoning; set aside so flavors marry for 5 minutes.

Prepare avocado

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork until mostly smooth but slightly chunky. Stir in 1/2 tbs lime juice and 1/4 tsp salt. Keep chilled until assembly.

Make glaze

Combine 2 tbs soy sauce, 2 tbs mirin, 1 tbs sugar and 1 tbs water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 2–3 minutes until slightly thickened into a glossy glaze. Remove from heat and let cool to room temperature. (If thicker is desired, simmer an extra 1–2 minutes.)

Assemble caterpillar

Lay a cucumber slice flat. Place a small bundle (about 1–1.5 tbs) of seasoned julienned carrots near one edge. Roll the cucumber slice tightly around the carrot to form a small cylinder. Arrange these cucumber rolls in a curved line on a serving plate so they read as a caterpillar body (overlap slightly).

Top with avocado and nitsume

Spoon or pipe a small dollop (about 1/2 tbs) of mashed avocado onto the top of each cucumber roll to create the caterpillar’s segmented back. Using a small spoon, lightly brush or drizzle the cooled nitsume glaze over the avocado and cucumber rolls for shine and sweet-salty flavor.

Finish and serve

Sprinkle black sesame seeds over the avocado tops. Garnish with microgreens or cilantro to resemble antennae or grass, and add a small dot of avocado or a thin carrot sliver for eyes on the front roll if desired. Serve immediately with pickled ginger on the side.