In a mixing bowl, combine the drained canned tuna (or salmon), cooked sushi rice, diced avocado, Kewpie mayo, low sodium soy sauce, sriracha, salt, and pepper. Stir well until the mixture is fully blended, creating a flavorful filling.

Fill a shallow dish with warm water and dip each rice paper sheet for about 5 seconds until just softened. Lay the softened rice paper flat on a clean surface, ensuring it does not stick to itself.

With the softened rice paper on a flat surface, place a spoonful of the prepared filling in the center. Fold the edges towards the center, encasing the filling, and then roll it tightly from the bottom to the top. Repeat this process for each rice paper sheet.

For cooking the dumplings, heat a non-stick skillet over medium heat and add a drizzle of oil. Fry the dumplings for about 4-5 minutes on each side until golden brown and crispy, or use an air fryer.

In a small bowl, whisk together low-sodium soy sauce, rice vinegar, chili oil, toasted sesame oil, and sugar. Adjust the balance of flavors according to your taste.