Rinse sushi rice under cold water until the water runs clear. Cook with water in a rice cooker or saucepan until done. Allow to cool.

Heat rice vinegar, sugar, and salt until dissolved. Fold into cooled rice to season.

In a bowl, combine imitation crab meat, mayonnaise, and Sriracha sauce. Mix until well coated.

On a nori sheet, spread sushi rice, then layer with crab mixture and sliced avocado. Press down gently.

Roll using a bamboo mat, sealing the edge with a little water to keep tight.

Preheat the oven to 350°F (175°C). Prepare the coating by whisking an egg and placing panko and flour on plates.

Cut the sushi roll into 6-8 pieces. Dip in egg wash, then roll in panko and flour.

Heat vegetable oil in a skillet and fry the rolls until golden brown. Flip to cook evenly.

Remove from oil, place on paper towels, and allow to cool slightly before slicing. Serve with garnishes.