Cook 2 cups of sushi rice according to package directions. Once cooked, transfer to a large bowl and gently fold in seasoned rice vinegar (about 3-4 tablespoons). Let the rice cool to room temperature before using. Properly seasoned rice is the foundation of authentic-tasting sushi.

Slice the fresh salmon into long strips about ½ inch thick. Cut the avocado into thin slices and the cream cheese into finger-width strips. Thinly slice the jalapeño, removing seeds if you prefer less heat. Having all ingredients ready makes the rolling process seamless.

Cover your bamboo sushi mat with plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the mat. Wet your hands with water to prevent rice from sticking to your fingers.

Take a handful of seasoned sushi rice and spread it evenly across the nori sheet, leaving about a ½-inch border at the top edge. Press gently but firmly-the rice layer should be about ¼ inch thick. Don’t overfill, or the roll will be difficult to seal.

Arrange salmon strips, avocado slices, cream cheese, and jalapeño in a horizontal line about 1 inch from the bottom edge of the rice. Add a thin drizzle of spicy mayo if desired. The key is not to overstuff-you want the roll to close properly.

Using the bamboo mat, lift the bottom edge and roll it over the fillings, tucking tightly as you go. Continue rolling away from you, applying even pressure. When you reach the plain nori edge, moisten it with a little water and press to seal. Set the roll aside and repeat with remaining ingredients.

In a mixing bowl, combine tempura mix with ice-cold water (or mix flour, cornstarch, and baking powder with cold water). Stir gently until just combined-lumps are okay. Cold batter and minimal mixing create that signature light, crispy coating.

Pour cooking oil into a deep fryer or heavy pot, filling it about 3 inches deep. Heat to 360°F (180°C) using a cooking thermometer. Proper oil temperature ensures the roll cooks evenly without becoming greasy.

Dip one entire sushi roll into the tempura batter, rotating to coat completely. Gently lower the battered roll into the hot oil using tongs or a slotted spoon. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. For medium-cooked salmon, aim for 3-4 minutes; for well-done, go closer to 5 minutes.

Remove the fried roll from oil and place on parchment paper or paper towels to drain excess oil. Let it rest for 1-2 minutes, then use a sharp, slightly wet knife to slice into 8-10 pieces. Wipe the knife between cuts for clean edges.

Arrange pieces on a serving plate. Drizzle generously with spicy mayo and eel sauce in a zigzag pattern. Sprinkle with sliced green onions, masago, or sesame seeds. Serve immediately while the exterior is still crispy and the inside is warm.