For the tempura shishitos, combine the flour, seltzer water, cornstarch and salt. Mix to combine, but do not over mix or carbonation will all evaporate.

Heat 1 c canola oil in a small pot, over medium-high heat.

Once oil is hot, dip one shishito into the batter and fry on both sides until crisp, but not soggy. Lay to drain on a paper towel.

Repeat for all shishitos.

Combine all ingredients for the Sriracha-Lime cream cheese and set aside to soften at room temperature.

For the rolls, tightly wrap a sushi mat in plastic wrap.

Thinly spread 1/2 cup sushi rice over the mat, in the shape and size of the nori sheets.

Place a sheet of nori over the rice.

Spread 1/4 of the cream cheese mixture across the Nori, lengthwise.

Layer 2oz of the salmon across the cream cheese.

Finish layering lengthwise with two shishito peppers (stems removed).

Tightly roll up the map, pressing the edge of the roll to seal.

Carefully shingle one of the sliced avocado halves across the top of the roll.

Wrap in plastic wrap and press the avocado tightly onto the roll.

Repeat for 3 more rolls. Then slice each roll into 1/2" pieces.

For garnish, heat soy sauce in a small saucepan over high heat. whisk in the cornstarch until sauce has thickened.

Drizzle over each roll to serve.