Spicy California Roll Sushi Nachos

Rinse the sushi rice until the water runs clear. Place in a pot with 1½ cups of water and bring to a gentle boil, stirring occasionally. Once it boils, reduce heat to low and cover for 12 to 15 minutes or until liquid is fully absorbed.Meanwhile in a small pot combine the rice vinegar, sugar and salt. Heat and stir until sugar and salt are dissolved, remove from heat and cool.Once rice is cooked place rice in a plastic or wooden bowl, then stir in the vinegar mixture using a wooden or plastic spoon (metal bowls/utensils do not react well with the vinegar). Let cool completely.Cut the won-ton wrappers at the diagonal to for triangles. Fry in batches in at least 1 inch of hot oil, until the crisps turn a golden brown. Let drain on a paper towel lined plate, sprinkle with salt.Combine ¼ cup mayo, 1 tsp rice vinegar, 1 tsp sugar, 2 tsp sriracha (more if you want it spicier) and a dash of sesame oil in a small bowl. Whisk to combine. Toss in the crab meat and stir to coat.Place the won-ton crisps on a plate, sprinkle about a cup of cooled sushi rice over the top, then add the carrots and cucumbers. Top with the spicy crab meat, then sprinkle with the chopped roasted seaweed.Make the soy sauce drizzle by combining the 2 tbsp mayo with 1½ tsp soy sauce and as much wasabi as you'd like. Drizzle on top of the nachos. Serve immediately and enjoy!