Rinse the sushi rice in cold water until the water runs clear, about 3-4 times. Drain and let sit for 10 minutes.

Cook the rice in a pot with the rinsed sushi rice and 1.25 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and let rest for 10 minutes.

In a small bowl, whisk together rice vinegar, sugar, and salt. Fold into warm rice and let cool to room temperature.

Tear imitation crab meat into strips, cut cream cheese into thin strips, and slice green onions diagonally.

Lay nori on a bamboo mat. With damp hands, spread sushi rice over nori, leaving 1 inch at the top.

Add crab, cream cheese, and green onions in the center of the rice. Leave space at both ends.

Roll sushi tightly away from you, tucking in filling. Wet the edge of the nori to seal.

Slice the roll into 6-8 pieces with a sharp knife dipped in water.

Fry wonton strips in vegetable oil until golden and crispy, about 1-2 minutes.

Serve sushi rolls with fried wonton strips on top, drizzled with sweet chili sauce, and soy sauce on the side.