Rinse the sushi rice under cold water until the water runs clear, then combine with water in a medium saucepan, cover, and boil; reduce heat and simmer for about 18 minutes.

Prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a bowl; microwave until the sugar dissolves, then set aside to cool.

Once rice is cooked, let it sit covered for 10 minutes, then fold in the cooled sushi vinegar mixture gently.

Mix together the crab meat, mayonnaise, and Sriracha in a separate bowl to create the filling.

Assemble the roll by laying a sheet of nori on a bamboo mat, spread sushi rice, and add crab filling and avocado in the center.

Roll the sushi tightly, moisten the edge of nori to seal, and gently squeeze to shape.

Preheat oven to 350°F (175°C) for finishing the roll.

Coat the roll in flour, dip in beaten egg, and then roll in panko breadcrumbs.

Fry the rolls in hot oil until golden-brown, about 2-3 minutes per side.

Slice the roll into 6-8 pieces and serve with soy sauce and garnishes.