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Other than sambal oelek, you can go for chili paste, crushed chili flakes or even cayenne pepper to replace sriracha. Although these substitutes may not be hot enough, neither do they have the same thick consistency as Sriracha, yet will serve the same basic purpose.

What is capsaicin exactly?
As you’ve undoubtedly seen, we’ve returned, friends, to the mystical realm of Chinese condiments—i.e. SAUCE. Now that we’ve conquered the elusive Homemade Chili Oil and Ginger Scallion Oil (I believe the terms “elixir of life” and “condiment of the gods” were bandied about by some…), we can move on to more complicated and lesser known sauces. One such concoction is Chiu Chow sauce, which, in a nutshell, is chili oil gone hog wild. Those folks in Chiu Chow China really know what they’re doing!
The big difference between these two mixtures is the consistency. Sauces such as hot sauces are more liquid than pastes. It is meant to lightly coat food and even enhance the taste of the food instead of covering it up with its taste. Pastes meanwhile are thicker, more viscous, and more concentrated. It’s common to see pastes such as sriracha spread onto food in a light layer instead of being allowed to coat it.