Who says low carb and keto needs to be flavorless and boring? Get ready for a flavor explosion with these Bacon Wrapped California Sushi Rolls. A low carb sushi roll recipe filled with real crabmeat, cucumber, cream cheese and wrapped in a crispy smokey sliced bacon. It doesn’t get better than this!
These bacon sushi rolls are full of creamy goodness while the bacon adds a savory and smokiness that is sure to impress a crowd.
They’re easier than they look to make with minimal ingredients!
What are Bacon Wrapped California Rolls?
Creamy crab meat, avocado and cream cheese is wrapped in a precooked bacon slice.
Why do you use canned crab meat instead of imitation crab meat for making this low carb sushi roll recipe?
Imitation crab meat contains starches and sugars that are not low carb or keto friendly. Instead, we use real canned crab meat to avoid all the additives. However, if you prefer to use fresh crab meat, by all means, please do so.
Is crab meat low carb friendly?
Crab meat is a great seafood to add to your keto diet. It is high in protein and low in carbs.
What is rice vinegar and why do you use it for this California roll recipe?
Rice vinegar is made from fermented rice. It has a more mild and slightly sweet flavor compared to distilled vinegar. We use rice vinegar for this recipe to give the crab meat a slight tartness giving it a more bolder flavor.
What kind of bacon works best for making bacon wrapped California rolls?
Thick center cut bacon works best.
Did you have any tips in making this bacon sushi roll recipe?
- Use thick center cut bacon which will hold the shape better.
- These rolls do not need to be dipped in soy sauce as the bacon gives it the saltiness it needs.
- Make sure to squeeze the excess moisture out of the crab meat before mixing.
- If you prefer a little spice, add a little red pepper or Sriracha on top of each piece.
- You can sub rice vinegar for a little bit of distilled vinegar.
- You can sub kewpie mayo for traditional mayonnaise but it will slightly alter the taste.
Looking for other keto inspired sushi recipes?
- Shrimp Bacon Rolls
- Spicy Tuna on Crispy Shiso Leaves
- Lobster Sushi Rolls
- Cucumber Wrapped Cream Cheese Sushi Roll
- Spicy Tuna Rolls
Now, let’s get making this Bacon Sushi Roll Recipe!
- Prepping Time 10M
- Cooking Time 20M
- Total Time 30M
- Net Carb/Serv ~.1g
- Servings 10 Rolls
Ingredients
- 5 Thick Cut Bacon Slices
- 6 oz Can Crab Meat in Water (shredded or lumps)
- 4 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
- 1/2 tsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1/4 tsp Rice Vinegar (can sub with white vinegar but will alter taste)
- 1/2 Whole Avocado
- 1/2 Whole Persian or Japanese Cucumber
- 1 1/4 oz Cream Cheese
- 1/8 tsp Sesame Seed (optional)
Directions
1) Gather all the ingredients.
2) Preheat oven to 400F. Line oven tray with aluminum foil or use a silicone baking mat.
3) Cut bacon into ~5″ slices (you should end up with 10 slices). Cut aluminum foil into 3-4″ width strips and wrap onto a cylinder shaped object with a diameter of about 3-4″ (or you can use your fingers). Wrap the bacon around the foil and place a toothpick at the end to hold the bacon together. Place bacon along with the rolled aluminum foil onto the oven tray making sure it’s standing up vertically. Repeat for all 10 bacon rolls. Transfer to center of the oven and bake for 16-19 minutes until crispy.
4) In the meantime, cut the cucumber into 1″ x 1/2″ pieces and set aside. You’ll need a piece for each roll.
5) Peel the avocado and cut into 1″ x 1/2″ pieces and set aside. You’ll need a piece for each roll. Here is how we cut avocado if you are interested.
6) Cut cream cheese into 1 oz slices, then cut into 1/8, so each 1 oz of cream cheese will yield 8 pieces and set aside. You’ll need a piece for each roll.
7) Drain canned crab meat from water VERY well by pressing the meat with a spoon. There can be no water in there or it will affect the end texture. In a mixing bowl, add crab meat, Kewpie Mayo, sweetener and Rice Vinegar. Mix well until potato salad-like consistency and set aside.
8) Once the bacon is done and cool to touch, remove toothpicks. With 2 fingers, undo the bacon rolls and place 1 piece of cucumber, cream cheese, avocado, and a tsp worth of crab mix into the center of bacon. Roll back the bacon to form roll and plate.
9) Sprinkle with optional Sesame Seeds and enjoy! Note – do not use soy sauce and enjoy as is.
Hope you enjoy your Bacon Wrapped California Roll!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Bacon Wrapped California Roll
Ingredients
- 5 Bacon Slices Thick Cut
- 6 oz Can Crab Meat in Water shredded or lumps
- 4 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1/2 tsp Sweetener sugar alternative, sugar or preferred sweetener
- 1/4 tsp Rice Vinegar can sub with white vinegar but will alter taste
- 1/2 Whole Avocado
- 1/2 Whole Persian or Japanese Cucumber
- 1 1/4 oz Cream Cheese
- 1/8 tsp Sesame Seed optional
Instructions
- Gather all the ingredients.
- Preheat oven to 400F. Line oven tray with aluminum foil or use a silicone baking mat.
- Cut bacon into ~5″ slices (you should end up with 10 slices). Cut aluminum foil into 3-4" width strips and wrap onto a cylinder shaped object with a diameter of about 3-4" (or you can use your fingers). Wrap the bacon around the foil and place a toothpick at the end to hold the bacon together. Place bacon along with the rolled aluminum foil onto the oven tray making sure it's standing up vertically. Repeat for all 10 bacon rolls. Transfer to center of the oven and bake for 16-19 minutes until crispy.
- In the meantime, cut the cucumber into 1" x 1/2" pieces and set aside. You'll need a piece for each roll.
- Peel the avocado and cut into 1" x 1/2" pieces and set aside. You'll need a piece for each roll. Here is how we cut avocado if you are interested.
- Cut cream cheese into 1 oz slices, then cut into 1/8, so each 1 oz of cream cheese will yield 8 pieces and set aside. You'll need a piece for each roll.
- Drain canned crab meat from water VERY well by pressing the meat with a spoon. There can be no water in there or it will affect the end texture. In a mixing bowl, add crab meat, Kewpie Mayo, sweetener and Rice Vinegar. Mix well until potato salad-like consistency and set aside.
- Once the bacon is done and cool to touch, remove toothpicks. With 2 fingers, undo the bacon rolls and place 1 piece of cucumber, cream cheese, avocado, and a tsp worth of crab mix into the center of bacon. Roll back the bacon to form roll and plate.
- Sprinkle with optional Sesame Seeds and enjoy! Note - no need to dip in soy.
Video
Nutrition
*This page contains affiliate marketing links*0
