- 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)
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.
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.