Spicy Tuna Sushi Rolls


  • ½ lb. Ahi tuna lions (sushi grade)
  • 1 tablespoon Jerk Rub
  • 4 sheets Nori seaweed paper
  • 2 cups Japanese sushi rice
  • 6 tablespoons rice wine vinegar
  • 6 sheets nori (dry seaweed)
  • 1 avocado - peeled, pitted and sliced
  • 2 tablespoons wasabi paste
  • Light Soya Sauce
  • Wasabi paste


  1. Cut the tuna loin into rectangular pieces.
  2. Message jerk rub into loin and marinate in refrigerator for at least 1 hour.
  3. Heat a non-stick skillet over medium to high heat.
  4. Remove the tuna loin from marinade and sear for 1 min on each side.
  5. Remove the tuna from the heat, transfer to a cutting board and let cool.
  6. Soak rice for 30 min and wash till water is clear.
  7. Drain rice and cook in a rice cooker with 2 cups of water.
  8. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice.
  9. Spread rice on a plate until completely cooled.
  10. Place 1 sheet of seaweed on bamboo mat.
  11. Press a thin layer of cool rice on the seaweed.
  12. Arrange avocado, and tuna on the rice.
  13. Position them about 1 inch away from the bottom edge of the seaweed.
  14. Roll from bottom to the top edge with the help of the bamboo mat tightly.
  15. Cut roll into 8 equal pieces.
  16. Repeat for other rolls.
  17. Serve with light soy sauce and wasabi paste.

Serve with soy sauce and wasabi paste.