Heat oil to 350°F (180ºC). Work a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Drain on a paper towel-lined plate.
1
In a medium mixing bowl whisk together the kewpie mayonnaise, rice vinegar and sriracha and set aside.
2
Use your fingers or two forks to shred the kani sticks and add to the bowl with the sauce.
3
Toss the kani in the mayo sauce then gently stir in 1 tablespoon of the tobiko (optional).
4
Pack ingredients in measuring cuo
Grease a 1 cup measuring cup with the oil. Add the kani salad to the cup followed by cucumber, avocado and about 1/3 cup of the cooked sushi rice. Press it firmly to pack the mixture together.
5
Hold a serving plate to the open side of the cup and invert it, slowly removing the measuring cup so the mixture forms a stack.
6
Garnish with sesame seeds, green onions and the remaining tobiko. Repeat with the remaining ingredients and serve with wonton chips.
7