Rinse sushi rice under cold water until clear, cook according to package instructions. Mix in rice vinegar and salt, cool to room temperature.

In a bowl, shred imitation crab, add sriracha, kewpie mayo, and salt. Stir until combined.

On a cutting board, lightly oil it, soak rice paper in warm water for 15 seconds, lay flat, and add nori, sushi rice, crab mixture, cucumber, and avocado.

Fold the rice paper over fillings, press to secure edges, and create a compact shape.

Heat skillet, add oil, and pan-fry sandwiches seam-side down for 3-4 minutes each side until golden brown.

Whisk together kewpie mayo, lime juice, and extra sriracha for dipping sauce.

Serve warm, cut in half to reveal fillings, and enjoy with dipping sauce.