• Wash, clean and cut jalapeno pepper into halves along its length to remove all seeds (under running water to avoid hotness).
• Slice jalapeno into thin long strips.
• Cut avocado into long thin strips.
• Cut salmon into long sticks
• Prepare the cold Japanese tempura batter, you can buy box mixed batter or follow this guide here.
• Coat and fry jalapeno, then set aside.

Rolling sushi

• See detail guide with video on rolling maki sushi or simply put, just laid out each nori sheet on bamboo mat over flat surface.
• 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.