Bacon Cream Cheese Sushi Roll
Servings: 12 pieces
Equipment
- 1 Knife
- 1 Cutting Board
- 1 sheet pan
- 1 Spoon
Ingredients
- 6 slices bacon halved
- 1 cucumbers thinly sliced
- 1 carrots thinly sliced
- 1 avocado sliced
- 2 oz. cream cheese softened
- dash dried dill weed
- dash garlic powder
- sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 375. Line a baking sheet with aluminum foil. Lay bacon halves in an even layer and bake until slightly crisp but still pliable. About 15 to 20 minutes. (You can also cook the bacon in the air fryer or microwave).
- Meanwhile, cut the cucumbers,carrots,and avocado into sections roughly as the side of the bacon.
- Mix the cream cheese. Season with a dash of dried dill weeds and garlic powder.
- When the bacon is cool enough to handle, spread a layer of the cream cheese on one slide. Put the sliced vegetables on one end then roll up tightly.
- Garnish with sesame seeds and serve.
Notes
Note that this "Sushi roll" is assembled a little differently than a traditional Japanese roll. Rather than creating a large roll that is cut into smaller, bite-size pieces, this recipe has you roll the bites individually.