Bacon-Wrapped Keto Sushi

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Tools

  • Wire rack
  • Baking sheet
  • Small mixing bowl
  • Medium sauté pan
  • Parchment paper

Ingredients

  • 10 slices bacon
  • ¼ avocado
  • 2 T coconut aminos
  • 1 T white vinegar
  • ½ t tapioca flour
  • 1 T olive oil
  • 4 oz. cooked shredded beef
  • ¼ cup peeled and shredded cucumber
  • ¼ cup shredded carrot

Instructions

  • Preheat the oven to 400°F. Place a wire rack over a baking sheet.
  • On the wire rack, place the bacon slices side-by-side, overlapping by about ⅛ of an inch. Transfer the bacon to the oven for 20-25 minutes, until crisp but still flexible.
  • Slice the avocado. In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, and tapioca flour. Set aside.
  • In a medium sauté pan, heat the olive oil over medium-high heat. Add the shredded beef and coconut aminos mixture, then toss to coat. Cook for 2 to 3 minutes, until the beef is warmed through and the liquid is absorbed.
  • Transfer the bacon slices to a paper towel-lined plate. Pat dry with another paper towel. Move the bacon to a piece of parchment paper, with bacon strips vertical. Arrange the bacon as it was on the pan, overlapping by about ⅛ of an inch.
  • Lay the shredded beef horizontally at the bottom of the bacon strips. Top with sliced avocado, cucumber, and carrot.
  • Starting at the bottom and using the parchment paper to guide the rolling process, tightly roll the bacon to the top to enclose the beef and vegetables. Squeeze gently with each roll to form a cylinder.
  • Place rolled keto sushi on a cutting board seam-side down. Slice into 8 pieces. Serve immediately.

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