Step 1

Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

Step 2

In a small bowl, stir together the mayonnaise and sriracha until evenly combined. Set aside.

Step 3

Prepare a medium-hot grill.

Step 4

Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat to keep warm while grilling the buns. Brush the insides and outsides of the buns with melted butter and grill, cut sides down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.

Step 5

Serve each hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeño, cucumbers, and cilantro.