Crispy California Roll Rice Balls

Combine the crabmeat and avocado in a medium-sized bowl to create the filling, then refrigerate it until you're ready to use it. Set aside some bread crumbs in a shallow dish and keep them separate.

Boil water to a rolling boil over high heat, then add the rice and stir it in. Cover the pot with a lid and remove it from the heat source. Allow the rice to sit for about 5 minutes, until all the water has been absorbed, then use a fork to fluff it up.

Once the rice is cooked and still hot, blend in the cream cheese until it's fully incorporated into the rice mixture. Add some soy sauce, garlic salt, and pepper to give it a bit of flavor.

Take a small amount of the rice mixture - about the size of a golf ball - and shape it into a patty. Place a spoonful of the avocado-crab filling in the center of the rice patty, then use your hands to shape the rice around it. Roll the mixture into a ball and press it together to seal any gaps. If there are any holes, fill them in with some extra rice and then roll the mixture around to seal it again. Finally, dip the rice ball in some bread crumbs until it's well-coated.

Heat oil to 375 degrees F (190 degrees C) in a deep fryer or large saucepan. Cook the rice balls one or two at a time, depending on their size. If they're not fully submerged in the oil, let them cook for a bit longer on each side until they're golden brown. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining rice balls.

Mix together some mayonnaise and Sriracha in a small bowl, then serve the rice balls with it for dipping.