Crispy California Roll Rice Balls

In a medium bowl, combine the chopped crabmeat and diced avocado for the filling. Chill in the refrigerator until needed. Place bread crumbs in a shallow bowl and set aside.

Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.

While the rice is still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.

Take a golf ball-sized handful of the rice mixture and flatten it into a patty. Add a heaping teaspoon of the avocado-crab filling into the center. Shape the rice around the filling, then roll between your hands to seal and form a round shape. Roll in bread crumbs until well coated. Repeat with the remaining rice mixture and filling.

Heat oil in a deep fryer or large saucepan to 190°C.

Fry 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of the rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with the remaining rice balls.

In a small bowl, combine the mayonnaise and Sriracha. Serve with rice balls for dipping.