Use about 2/3 of each nori sheet and 1/2 to 3/4 cup of sushi rice for each roll. Just fold nori sheet at its desire length and tear it off.
Spread sushi rice evenly on nori surface.
Arrange all fillings: tempura jalapeno, salmon, avocado and drizzle on some Kewpie mayo. Remember to go light on the mayo and leaving 1/2 inch off at both ends. Doing this will prevent mayo to ooze out when you roll.
Quickly lift, cover, hold, press and roll them away.
Finally, deep each roll into tempura batter and deep fry on hot oil for 1-3 minutes or until desired crispiness.
Let them seat on parchment paper to drip off excess oil before slicing into bite size pieces.