To make the pickled vegetables, in a large bowl, toss together carrots, daikon, 3 teaspoons sugar, and salt. Let sit 5 minutes to release their natural water, soften, and lose some of their volume. Drain in a colander and press down a bit to release any excess liquid. Return to the bowl and combine with the remaining 4 tablespoons sugar, vinegar, and water. The vegetables should be completely covered with vinegar mixture. Cover with plastic wrap and set aside until ready to use.

To make the sliders, in a large bowl, using your hands, mix together the ground pork, 3 tablespoons sriracha, fish sauce, lime juice, and sugar until evenly combined. Shape into 12 even 2-inch wide patties and place on baking sheet. Brush both sides with oil and let sit for 15 minutes.

Meanwhile swirl remaining 2 tablespoons sriracha into 1/2 cup mayo. Set in fridge to chill.

Heat an outdoor grill or stovetop grill pan over medium-high heat. Grill sliders 4 minutes, flip, and continue to cook until an instant read thermometer reads 145 degrees F, about 3 minutes. Transfer to a large platter or baking sheet and rest 5 minutes.

To assemble sliders, cut rolls in half and spread sriracha mayo on each half. Add a pork slider to the bottom half of each roll, followed by a handful of pickled vegetables, a few slices cucumber, jalapeño, and cilantro. Divide the ham evenly among sliders and then replace top half of the rolls. Skewer with a long toothpick to hold in place, and serve immediately.