Rinse the sushi rice under cold water until clear. Cook with water according to package instructions, then mix in rice wine vinegar and salt after cooking.

Shred the imitation crab and mix with sriracha and Kewpie mayo in a bowl. Season with salt as desired.

Lightly oil the cutting board. Soak rice paper in warm water, layer with nori, crab mixture, cucumber matchsticks, avocado slices, and sushi rice.

Fold the rice paper carefully over the filling to shape into a sandwich, ensuring it's sealed but not overstuffed.

Heat oil in a skillet and pan-fry the sandwiches seam side down until crispy. Flip and fry other side until golden.

Remove from the pan, let drain on paper towels, slice in half, and serve warm with spicy mayo.