Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.

To the sushi rice, add cream cheese, Lee Kum Kee Panda Brand Cooking Soy Sauce, garlic salt, and pepper. Mix until well combined.

Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls (10-15)

Heat oil in a deep-fryer or large saucepan to 375°F. Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.

Drizzle the balls with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and serve with Lee Kum Kee Panda Brand Dipping Soy Sauce for dipping. Enjoy!