How to make Tiger Roll?

Thread a skewer through the middle of each prawn, running from tail to head so that the prawns are straight rather than curled. Heat a griddle pan until hot and cook the prawns for 3-4 minutes, turning once, until cooked through. Remove from the heat and allow cool, then remove the skewers.  Mix together the tobiko and mayonnaise. Wrap a sushi mat in cling film. Place a sheet of nori on the mat in a portrait position and with the rough side facing upwards. Using wet hands, cover the bottom two-thirds of the nori with rice, pressing down gently to create a flatbed without squashing the grains. On the bottom edge of the sheet, place two prawns horizontally on top of the rice allowing their tails to poke out over the sides. Lay two baby gem leaves on top of the prawns followed by a few strips of avocado and cucumber. Spoon over a small amount of the tobiko mayonnaise. Roll up the sushi using the mat to help keep it all compact. Just before you get to the end of the roll, use a wet finger to dampen the edge of the nori then finish rolling it up. Repeat with the remaining ingredients.

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