Seafood sushi
17 min
A wonderfully flavoured sushi dish. Tofu skins are stuffed with a mixture of seasoned scallops and prawns, then topped with tobiko. Serve as a starter or as part of a main course.
5 people made this
Ingredients
Serves: 4
- 6 frozen scallops, thawed
- 8 cooked prawns, thawed and diced
- 1/2 cucumber, diced
- 3 tablespoons mayonnaise
- 2 teaspoons garlic granules
- 1 teaspoon white pepper
- 8 Japanese tofu skin for sushi (yuba)
- 3 tablespoons tobiko
Method
Prep:15min ›
Cook:2min ›
Ready in:17min
- Cook the scallops in boiling water for 2-4 minutes or until tender. Drain, cool and dice. Mix in the prawns, cucumber, mayonnaise, garlic granules and white pepper.
- Open the tofu skins carefully. Stuff with the mixture until 90% full. Fill the remaining space with tobiko, serve.
Ingredients
Tobiko is Japanese for flying fish roe. You can find tobiko and tofu skins in Oriental speciality stores or online.
