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.


    Quebec, Canada
    5 people made this

    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

    Prep:15min  ›  Cook:2min  ›  Ready in:17min 

    1. 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.
    2. Open the tofu skins carefully. Stuff with the mixture until 90% full. Fill the remaining space with tobiko, serve.


    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

    Check out this recipe on my blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)