Season the snapper fillet with jerk seasoning.

Heat butter and olive oil in a pan over medium heat.

Cook the snapper for about 3-4 minutes per side until flaky and golden brown.

Remove the fish and let it rest, leaving the pan juices in the pot.

In the same pan, add the butter and toss in the carrots and bell peppers.

Sauté for 2-3 minutes until softened but still slightly crisp.

Set aside to cool.

Prepare the Sushi Rice

Rinse the sushi rice until the water runs clear.

Add rice and water to a pot, bring to a boil, then cover and simmer for 15 minutes.

Remove from heat and let sit, covered, for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt. Pour over rice and gently fold to combine.

Place a sheet of nori on a bamboo mat.

Spread an even layer of sushi rice over the nori, leaving 1-inch at the top edge.

Arrange the jerk snapper, sautéed vegetables, avocado, and cucumber along the bottom edge.

Carefully roll the sushi using the mat, applying light pressure to shape it tightly.

Use a sharp knife to slice into bite-sized pieces.