Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine with water using a 1:1.25 ratio in a rice cooker or pot. Cook for 18-20 minutes, then let steam for 10 minutes.

Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring until dissolved. Remove from heat and cool.

Combine Rice and Vinegar: Fold the cooled sushi vinegar into the rice gently, avoiding breaking the grains. Spread out to cool.

Prepare Filling: Mix imitation crab meat, mayonnaise, and Sriracha in a bowl until well combined, adjusting Sriracha based on heat preference.

Assemble Rolls: Place nori on a bamboo mat, wet hands, spread sushi rice on nori, add crab filling and avocado slices, then roll tightly.

Prepare for Baking: Preheat oven to 350°F. Dip each roll in beaten egg, coat with flour, and roll in panko breadcrumbs.

Fry Rolls: Heat vegetable oil in a skillet, and fry the rolls for 2-3 minutes on each side until golden brown and crispy.

Slice and Serve: Slice rolls into 6-8 pieces, drizzle with Sriracha, and garnish with sesame seeds and green onions. Serve with soy sauce, pickled ginger, and wasabi.