Reduce heat to low. Add the cream cheese, stirring and pressing it into the cauliflower rice with a spatula, until the cream cheese melts and is uniformly distributed. Transfer to a bowl to cool.
Arrange the halved bacon slices on a oven-safe rack fitted over a baking sheet.
Bake the bacon in oven for 10 to 15 minutes, until cook through but still pliable, not crisp. Cool for 10 minutes.
Meanwhile, cut the cucumber and bell pepper in to thin, matchstick-size strips, 1 inch long. Cut the avocado into 1/4 inch wide strips, 1 inch long.
Spread 1 teaspoon of the cream cheese and cauliflower rice mixture over a slice of bacon. Place 2 to 3 pieces of cucumber, 1 to 2 pieces of bell pepper, and 1 piece of avocado at the end of the bacon slice, then roll up tightly and secure with a toothpick. Repeat with the remaining bacon.
Drizzle sushi with sriracha mayo and sprinkle with sesame seeds.
Notes
Serving Size 3 piecesStorage - Refrigerate for up to 3 days
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