In a food processor, blend the egg yolks, mustard, miso, Sriracha, lemon juice, and vinegar. With the machine running, slowly drizzle in the oil until a thick mayonnaise forms. Transfer to a bowl and refrigerate until needed.
Pour enough oil into a 6-quart heavy-bottomed pan to reach a depth of at least 2 inches. Heat the oil to 375F.
In a large bowl, whisk together the rice flour, baking powder, and salt. Pour in the white wine and water, and gently whisk until a smooth batter forms. Add more rice flour or water if needed until you achieve a thick buttermilk-like consistency.
Line a baking tray with a few layers of paper towel. Working in small batches, dip the calamari and vegetables into the batter and shake off the excess batter. Fry each batch for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt. Serve right away with lemon wedges and the miso aioli.