KETO Baked Sushi | Low Carb Baked Sushi Using Skinny Rice

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  • 3/4 cup cooked Skinny Rice from 7 Grains Co.
  • 1 tbsp rice vinegar
  • furikake
  • 1/3 cup tuna flakes
  • 1/3 cup kani crabsticks, chopped
  • 1/4 cup cream cheese
  • 1/4 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!