| 1 | Add the vinegar to the rice while still warm, gently mix. |
| 2 | For the chipotle sauce, mix the sour cream and 1 to 2 Tbs. chipotle (more if you like it really hot). Add salt to taste. |
| 3 | Warm the tortilla and spread 1/2 cup of rice evenly over the tortilla. |
| 4 | Place a sheet of nori on top of rice. |
| 5 | Place 1/4 of the avocado in a line on the nori sheets, add 4 oz of the chopped salmon next to the avocado. Place some of the julienned green onion and some chipotle sauce. |
| 6 | Roll up tightly and cover with plastic wrap. Refrigerate 1 hour. |
| 7 | For tempura batter, follow directions on package. |
| 8 | Remove plastic wrap and dip the roll into the tempura batter and coat evenly then fry until golden brown. Do not overcook, salmon should not be cooked. |
| 9 | Remove and cut into rounds, discarding the ends. |
| 10 | Place on a plate and garnish with green onions, drizzle with chipotle sauce and one each colored jalapeños. |