Rinse a cup of sushi rice well to remove excess starch and soak in a pot filled with water for 20 minutes.

Cook the rice in a cooker or saucepan for 10-15 minute. Once the rice is cooked and ready, transfer to a bowl.

Add rice vinegar. If you want, you can add oil and sprinkle sesame seeds.

Break an egg in a large bowl and whisk with the flour and baking powder. Add a little bit of curry powder and cornstarch to get a perfect texture.

Add water while stirring until you see a perfect smoothie liquid.

Take a washed and clean jalapeno to cut it into lengthwise slices. Make sure to remove all the seeds.

Now soak the jalapeno slices in tempura batter completely, so nothing is left out.

Add oil in a pan and start frying jalapenos slices for up to 2 minutes. When it becomes golden brown turn off the flame.

Your tempura batter jalapenos are ready. Leave it aside to cool and go for the Las Vegas roll.

Your tempura batter jalapenos are ready. Leave it aside to cool and go for the Las Vegas roll.

Take cucumber and avocado on your cutting board and cut them into long thin strips.

Cut salmon into thin and long sticks.

Lay down the rolling bamboo mat and place a half nori sheet on it. You can use a full sheet to prepare a big roll.

Start by spreading sushi rice on the nori surface.

Start the filling with tempura jalapeno, avocado, salmon.

Add some mayo to the ingredients. Make sure not to add more; otherwise, it will mess while rolling your sushi.

Start rolling with the help of your finger.

Now cover each roll with tempura batter and deep fry for 1-2 minutes to get into crispiness.

Take it out and cut it into small slices. Now serve and enjoy