Rinse the sushi rice until the water runs clear, then cook in a pot or rice cooker according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt, then let the rice cool to room temperature.

Shred the imitation crab by pulling each stick apart like string cheese, then roughly chop with a knife. In a large bowl, combine the crab, green onions, cream cheese, mayo, sriracha, and salt then mix well to combine.

Make the spicy mayo by stirring together the mayo, rice vinegar, sugar, and sriracha until smooth, then set aside.

Brush a cutting board with a thin layer of neutral oil. Rehydrate the rice paper sheets in lukewarm water, arrange them into one large square, and lay it down. Using a few grains of sticky rice to glue the edges, connect the nori sheets into a large square and place it on top of the rice paper.

In the center, add a big scoop of rice, then sprinkle on furikake and fried shallots or tempura bits. Layer on the crab mixture, cucumber, and avocado, then top with another big scoop of rice. Fold the nori and rice paper over the filling together until sealed, creating a large circular bundle, then sprinkle the outside with sesame seeds.

Heat a large pan over medium and add a thin layer of neutral oil. Fry on all sides and corners until crispy and golden, about 5-7 minutes total.

Serve immediately while still crispy with the spicy mayo sauce on the side.