COMBINE mayonnaise, Sriracha, and hot sesame oil together, reserving 1/4 cup for garnishing. Place Crab Sticks in food processor and process to a fine chop, then mix with prepared Spicy Mayo.
HEAT soy sauce, brown sugar, garlic powder, and onion powder in small sauce pan over medium heat until reduced and thickened. Allow to cool to room temperature.
PLACE chicharrones and fried red onions in a food processor and pulse until coarsely ground.
PEEL cucumbers and slice into 1 inch slices. Form a small cucumber “shooter” by removing the centers, making the side walls and bottom as thin as possible.
ASSEMBLE by packing prepared crab mixture into cucumber “shooters”. Top with prepared seaweed salad and Tobiko. Place a dollop of soy sauce reduction and spicy mayo on top. Sprinkle Chicharrón crumble and garnish with a small strip of Sushi Nori.