Preparation time: 10 minutes + inactive time
Cooking time: 40 minutes
0.75lb. ground pork
0.5lb. ground beef
1 cup almond flour
1 cup shredded Mozzarella cheese
2 medium eggs
2 tablespoons coconut aminos
1 tablespoon Sriracha sauce
1 teaspoon ground ginger
1 teaspoon red chili flakes
1 teaspoon chopped thyme
2 teaspoons olive oil
Salt and pepper, to taste
18 slices bacon
1 tablespoon olive oil
½ tablespoon paprika powder
1 teaspoon Cayenne pepper
1 teaspoon black sesame seeds
In a large bowl, combine ground pork, ground beef, almond flour, mozzarella cheese, eggs. Coconut aminos, Sriracha sauce, ground ginger, red chili flakes, thyme, and olive oil.
Season the mixture to taste with salt and pepper.
Stir until combined thoroughly.
Divide the mixture into two equal parts.
Prepare two pieces of plastic foil. Place 9 slices bacon crosswise on one foil, slightly overlapping.
Distribute the meat mixture over the bacon slices, through the center and shape a log.
Lift one edge of the plastic foil, and roll the bacon and mixture into sushi form – long log shape.
Twist the edges and place the “sushi” into the fridge for 1 hour.
Repeat the process with remaining ingredients.
Make the spice paste; in a small bowl, combine olive oil, paprika, cayenne pepper, and black sesame seeds.
Preheat oven to 350F.
Unwrap the bacon sushi and arrange onto a baking sheet lined with parchment paper.
Brush the bacon with the spice paste and bake 40 minutes or until the center is done.
Remove from the oven and allow to cool for 10 minutes.
Slice and serve warm.
Nutritional info per serving:
Total Fat 37.7g
Total Carbohydrate 2.4g
Dietary Fiber 0.5g
Total Sugars 0.2g