Bacon Sushi
We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
| Servings | Prep Time |
| 12 rolls | 20 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
|
Ingredients
- 6 slices Indiana Kitchen bacon with each slice cut in half
- 2 small cucumbers thinly sliced
- 2 carrots thinly sliced
- 1 avocado thinly sliced
- 1 ripe mango pitted, and thinly sliced
- 4 oz. cream cheese softened
- sesame seeds for garnish
Servings: rolls
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil for easy cleanup, fit it with a cooling rack and place bacon slices on rack in an even layer. Bake 11-13 minutes, long enough to cook the bacon while still keeping it pliable enough to roll.
- While bacon is cooking, cut your veggies in thin strips just slightly longer than the width of a bacon slice.
- Once bacon cools, take each piece and spread an even layer of cream cheese on each slice. Take a slice or two of cucumber, carrot, avocado and mango, line them up evenly and stick them in the cream cheese. Roll vegetables up tightly in bacon.
- Garnish with sesame seeds and enjoy!
Powered byWP Ultimate Recipe
