If you know, you know. Sushi California’s mentaiko prawn linguine is one of those low-key cult favourites that’s only available at certain locations — and of course, the closest one that had it for me was Coquitlam. After hearing so many people talk about it (and complain they couldn’t really taste the mentaiko), I finally tried it… and immediately knew I could remake it at home.
This one is creamy, seafood-forward, a little briny, and honestly way easier than it sounds. It’s Japanese-Italian comfort food at its best — pasta night, but make it sushi restaurant coded.
And yes, I added extra mentaiko. You can decide how brave you want to be
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Why You’ll Love This Mentaiko Prawn Linguine Recipe
First, it feels fancy without being complicated. Creamy sauce, prawns, scallops, mushrooms, and that salty pop from mentaiko — it all comes together fast.
Second, it’s customizable. If you’ve heard the same feedback I have (“I wish it tasted more like mentaiko”), you’ll love that you can easily adjust the amount. Start conservative, add more if you want that punch.
And finally, it lets you enjoy one of Sushi California’s harder-to-find dishes without making the trek. If you’ve got access to mentaiko and shiso, you’re already halfway there.
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How To Make This Mentaiko Prawn Linguine Recipe
Serve this immediately while it’s hot and silky. I like it as a one-bowl situation — no sides needed — but it pairs really well with a light salad or even some simple garlic bread if you’re leaning into the comfort food vibe.
A little parmesan is optional (not traditional, but delicious), and extra nori on top never hurts.
How To Serve This Mentaiko Prawn Linguine Recipe
I like to plate this up just like the restaurant version, but better. Start with a scoop of the jasmine rice (don’t forget those crispy onions!), then lay the salmon right over top. Spoon a generous amount of the feta caper dill aioli over the salmon—it’s the star of the dish, so don’t be shy. Add a handful of roasted asparagus on the side, and squeeze a little lemon over everything right before serving. If you want to be extra, you can garnish with some fresh dill or crumbled feta on top. It’s cozy, a little fancy, and perfect for when you want a dinner that feels like a treat but didn’t take a ton of work.
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Sushi California’s Mentaiko Prawn LinguineRecipe Tips
Here are a few tips for making this dish:
Mentaiko is salty and fishy by nature, so start with less and build up. You can always add more, but you can’t take it out.
Don’t overcook the seafood. Cook it separately first and add it back at the end so it stays tender.
If your sauce feels too thick, loosen it with a splash of pasta water or milk.
For ingredients like mentaiko and shiso, Japanese grocery stores are your best bet. I grabbed mine at Fujiya on Clark Drive, which comes up a lot in my DMs.
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Questions and Answers about Sushi California’s Mentaiko Prawn Linguine
What does mentaiko taste like?
Salty, briny, and slightly fishy — kind of like a more intense caviar. It mellows out a lot once it’s mixed into cream.
Can I skip the scallops?
Yes. You can do all prawns or even swap in shrimp only if that’s easier.
Is this very fishy?
It can be, depending on how much mentaiko you use. That’s why I recommend adjusting to taste.
Can I reheat this?
It’s best fresh, but if you do reheat, do it gently on the stove with a splash of milk or cream.
Sushi California’s Mentaiko Prawn Recipe
Ingredients (Serves 2)
Pasta and Seafood
• Linguine, enough for 2 servings
• 6 tiger prawns, peeled and deveined
• 1 cup scallops
• 6 to 8 mushrooms, sliced
• 1 tbsp olive oil
Cream Sauce
• 3 tbsp butter
• 1½ tbsp all-purpose flour
• 10 oz cream and milk combined (I usually do mostly cream with a splash of milk)
• 2 to 3 sacs mentaiko (cod roe), adjusted to taste
• Salt to taste or 1 tsp soy sauce if needed
For Finishing
• 1 tsp extra cod roe (optional, for topping)
• 6 sheets roasted nori, shredded
• 3 shiso leaves, thinly sliced
• Optional parmesan cheese
Instructions:
Bring a large pot of salted water to a boil and cook the linguine until just al dente. Reserve a bit of pasta water, then drain and set aside.
Heat olive oil in a large pan over medium heat. Add the prawns and scallops and cook just until opaque and cooked through. Remove from the pan and set aside so they don’t overcook.
In the same pan, melt the butter over medium heat. Add the sliced mushrooms and cook until softened and lightly golden.
Sprinkle the flour over the mushrooms and stir well. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the cream and milk mixture, stirring constantly to keep the sauce smooth. Let it gently simmer until slightly thickened.
Add the mentaiko sacs to the sauce, breaking them up with a spoon and stirring until fully incorporated. Start with 2 sacs, taste, then add the third if you want a stronger mentaiko flavour.
Season lightly with salt or soy sauce if needed. Remember the mentaiko already adds saltiness.
Add the cooked linguine, prawns, and scallops back into the pan. Toss everything together until the pasta is fully coated in the sauce. Add a splash of pasta water if the sauce needs loosening.
Remove from heat and finish with shredded nori, sliced shiso leaves, and optional extra cod roe on top.
Serve immediately, with optional parmesan if you like, and enjoy while it’s hot and creamy.