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, Monkfruit Erythritol Blend 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.