Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill 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 300 seconds (5 minutes). Then fluff with a fork.

Blend hot rice with cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.

Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add a heaping teaspoon of avocado-crab filling into the center. Shape rice around filling, roll to seal, and coat well with bread crumbs.

Heat oil in a deep fryer or large saucepan to 375°F (190°C).

Cook 1 to 2 rice balls at a time in hot oil until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain and repeat with remaining rice balls.

Combine mayonnaise and Sriracha in a bowl.