KETO Baked Sushi | Low Carb Baked Sushi Using Skinny Rice

KETO Baked Sushi | Low Carb Baked Sushi Using Skinny Rice

Baked Sushi is one of the super trending food these days. I know I’m pretty late in hopping into the bandwagon but since I have this Skinny Rice from 7 Grains Co. sitting in the cupboard in the kitchen, I thought why not try it and make the popular Baked Sushi into KETO BAKED SUSHI instead?

Para naman those who are on a less carbs, no rice, lcif, or keto can also try it without the guilt — KETO BAKED SUSHI.

I know you can also make Low Carb Baked Suhsi using Cauliflower Rice if you don’t have Skinny Rice. But I want something sana mas malapit ang taste and texture so perfect itong Organic Dry Skinny Rice.

What is Organic Dry Skinny Rice?

It’s a dry rice very much like rice is size, taste, and texture but since it’s made of shirataki(konjac) and tapioca starch, it is low in carbs and calories.

How Do You Cook It?

It is cooked just like ordinary rice. You can cook it in a pot or a rice cooker with a 1:1 water ratio.

How Does it Taste?

Surprisingly, it tastes and looks just like ordinary rice! To those who are looking for an alternative to Shirataki rice (na medyo jelly-like ang texture), you can try this.

See? Diba mukhang rice talaga sya?


I made this Keto Baked Sushi (Low Carb Baked Sushi) using tuna flakes, kani sticks, cream cheese, kewpie mayo, sriracha, furikake, and ebiko.  If you prefer a spicier Keto Baked Sushi, just adjust the sriracha and 2-4 tbsp. For the topping, you can add nori pieces, cheddar cheese, or avocado.

Happy start of a new week!


  • ¾ cup cooked Skinny Rice from 7 Grains Co.
  • 1 tbsp rice vinegar
  • furikake
  • ⅓ cup tuna flakes
  • ⅓ cup kani crabsticks, chopped
  • ¼ cup cream cheese
  • ¼ cup kewpie mayo
  • 1 tbsp sriracha (or more, if you prefer it spicy)
  • ebiko for topping
  • nori sheets for serving
  1. Combine the skinny rice and rice vinegar. Mix well.
  2. Spread on your tray evenly as the first layer.
  3. Sprinkle with furikake. Set aside.
  4. In a medium bowl, combine tuna flakes, crab sticks, cream cheese, kewpie mayo, an sriracha.
  5. Mix well and spread evenly on top of the rice as the second layer.
  6. Top with a bit of furikake and lots of ebiko.
  7. Bake for 5-10 minutes.
  8. Serve with nori sheets.
  9. Scoop a tablespoon of Baked Sushi on a piece of nori sheet and enjoy!

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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