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Drain and rinse the jackfruit well, then shred it with your hands.
Cook the jackfruit in a dry skillet over medium heat for 7-9 minutes until most of the moisture has evaporated.
Add the oil, soy sauce, garlic powder, onion powder, paprika, and black pepper. Cook for another 4-5 minutes until lightly browned. Let it cool completely.
Using a vegetable peeler, slice the cucumber into thin ribbons. Lay the ribbons slightly overlapping on a sushi mat to form one large sheet.
Spread 2 tbsp of vegan cream cheese over the cucumber sheet.
Add the sushi rice, avocado, shredded carrot, cooked jackfruit, a drizzle of sriracha, red onion, and toasted sesame seeds.
Spread the remaining 1 tbsp of cream cheese along the far edge of the cucumber sheet.
Roll tightly, slice, and serve.