Salmon and Cream Cheese Crazy Roll

Get this recipe courtesy of Sushi Do in Troy .

Ingredients:
1 cup cooked sushi rice (sushi rice mixed with sushi vinegar)
1 half piece seaweed (nori)
2 pieces cooked salmon
2 slices or .8oz of cream cheese
2 slices or ½ oz of avocado
1 tsp green onion, chopped
1 tsp jalapeno, minced
½ cup dry tempura flour, or enough to coat roll
1 ¼ cups tempura batter, or enough to coat roll
2 2/3 cups salad oil, or enough to for a 1 inch layer in the bottom of a frying pan
1 Tbsp Shiracha, or enough to garnish
¼ cup eel sauce, or enough to garnish
1 Tbsp ginger
1 tsp wasabi

Procedure:
Begin by covering the sushi rolling mat with plastic wrap to prevent rice from sticking. Fold a sheet of nori seaweed in half the short way, crease it and tear carefully along the fold. Place the half sheet of seaweed on top of the bamboo mat, long edge aligned with the short edge of the mat. Place the cooked rice on top of the seaweed and spread in an even layer, making sure that all of the seaweed is covered. Next, flip the seaweed and rice over so the seaweed side is exposed. Layer the salmon, cream cheese, avocado, jalapeno, and green onion long ways down the center of the roll. Line up the edge of the seaweed with the edge of the mat closest to you. Lift the mat and seaweed with your thumb and first finger and drape both over the ingredients in the center. Use your fingers to roll the mat down and shut the roll, leaving an edge of seaweed exposed. Roll the mat back on itself about an inch, then roll forward again to stick the remaining seaweed to the roll. Press the top and sides of the mat to shape the roll into a square prism. Next, heat the oil in a frying pan on medium-low heat. Coat the roll in dry tempura flour, then coat the roll in tempura batter and fry in salad oil for a minute on each side, or to a golden brown. Slice the finished roll on an angle into 8 pieces and garnish with eel sauce and Shiracha to taste. Serve with ginger and wasabi.