Begin by rinsing sushi rice under cold water until the water runs clear, then cook according to package instructions. Once cooked, transfer the rice to a large bowl and gently mix in rice wine vinegar and salt while it’s still warm; let it cool to room temperature, as this forms the base for your California Roll Rice Paper Sushi Sandwich.

While the rice is cooling, take the imitation crab sticks and shred them into a bowl. Add sriracha and Kewpie mayonnaise, mixing thoroughly until the crab is well-coated; taste and adjust the seasoning if necessary.

Set up your rolling area by oiling a clean cutting board lightly with neutral oil to prevent sticking. Next, take a rice paper sheet and immerse it in warm water for about 10-15 seconds or until it's pliable but not soggy.

Start assembling your California Roll Rice Paper Sushi Sandwich by spooning a portion of the crab mixture into the bottom left corner of the rice paper. On the top left, add matchstick cucumber and slices of avocado. Spoon some sushi rice onto the right side.

Carefully fold the bottom corner of the rice paper up over the filling, then fold in the sides, and finally, fold the top down. Press gently to compact it.

Heat a non-stick skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, place your folded sandwich seam-side down and fry for about 3-4 minutes until golden brown. Flip and fry the other side for an additional 3-4 minutes.

Once both sides are golden and crispy, remove the sushi sandwich from the pan and place it on a paper towel. Cut it in half and serve warm with spicy mayo sauce for dipping.