A fun, satisfying, and portable carnivore dish that mimics sushi without the carbs. Great as a snack, appetizer, or light meal.
🧾 Ingredients (Makes 2–3 Rolls / Serves 2):
For the “Sushi Wrap”:
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6–8 slices thin-cut beef, such as deli roast beef, rare steak slices, or seared flank steak
(You can also use turkey or chicken if tolerated.)
Filling Options (Choose 2–4 depending on preference):
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2–3 strips cooked bacon
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2 hard-boiled eggs, quartered lengthwise
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½ cup shredded or sliced cheese (cheddar, provolone, mozzarella)
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2 tbsp egg yolk “mayo” (simply mashed boiled yolks + salt + a splash of melted tallow or butter)
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2 oz liverwurst or cooked ground beef (optional, for a richer roll)
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2 oz smoked salmon or canned tuna (for a seafood variation)
🥣 Instructions:
1. Lay Out the “Wrap”
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On a clean surface or a sheet of parchment paper, lay the slices of beef overlapping slightly to form a rectangular shape—this acts like your seaweed sheet.
2. Add Fillings
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Along one edge of the beef “sheet,” layer your chosen fillings:
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Start with bacon or egg, followed by cheese or egg yolk mash.
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Don’t overfill—aim for a tight roll.
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3. Roll It Up
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Carefully roll the beef and filling into a tight log.
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Use the parchment to help roll it cleanly, like a sushi mat.
4. Chill and Slice
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Wrap the roll in parchment or cling film and refrigerate for 10–15 minutes to firm it up.
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Slice into 1-inch rounds with a sharp knife.
5. Serve and Enjoy
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Serve chilled or at room temp.
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Garnish (if desired) with a light sprinkle of salt or a mustard drizzle (if not strict carnivore).
⏱️ Time:
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Prep Time: 10 minutes
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Chill Time: 10–15 minutes
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Total Time: ~20–25 minutes
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Servings: 2
✅ Carnivore Diet Friendly
✅ No Carbs
✅ Packed with Fat & Protein
✅ Great for On-the-Go
🔁 Variations:
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Swap deli beef for thin pork belly or prosciutto.
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Use leftover steak or ribeye strips for a more decadent version.
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Add crispy chicken skin or chicharrones for crunch (if tolerated).