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.
2 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.
See it on my blog
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