Scallop and Prawn Sushi recipe

Preparation Time: 30 minutes | Cooking Time: 5 minutes
This unusual take on sushi uses tofu skins instead of seaweed - it has a different flavour, but also the tofu skins are like little pockets, so they are super easy to eat. You can easily customise them too!


  • 6 scallops
  • 8 king prawns, headed, tailed, deveined
  • 1/2 cucumber
  • 2 tbsp. mayonnaise
  • 1 tbsp. rice vinegar
  • 1 tsp. each minced garlic and ginger
  • 1/2 tsp. sesame oil
  • Salt and pepper
  • 8 tofu skins for sushi
  • 3 tbsp. tobiko (flying fish roe, you could also use cod roe)


  1. Heat a little oil in a frying pan. Fry the prawns until pink and cooked through and the scallops until golden on the outside and cooked through, around 4-5 minutes. Leave to cool and then finely dice the prawns and scallops.

  2. Peel and de-seed the cucumber and finely dice. Combine the scallops, prawns, cucumber, mayonnaise, vinegar, garlic, ginger, sesame oil and salt and pepper to taste in a bowl. Fill the tofu skins with the mixture and top with the tobiko to serve.

If you like, you could add a little chilli oil or a little bit of chopped chilli to the seafood mixture to make these sushi bites a little spicier. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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