Preparation Steps

• Start by transferring warm, cooked short-grain rice into a bowl. Sprinkle with salt and gently mix to incorporate. Cover the rice with a lid or cloth to keep it warm and moist.
• Strain the canned tuna and place it in a bowl. Add mayonnaise and sriracha, mixing until everything is well-combined, creating a creamy and spiced filling.
• On a clean, flat surface, lay out a piece of plastic wrap. Moisten the rice paddle with water to prevent sticking. Divide the rice into four equal portions for easy handling.
• Take one portion of rice (about ¾ cup) and place it in the center of the plastic wrap. Use your fingers to spread the rice into a circle, about ½-inch thick, creating a little well in the center.
• Spoon a generous amount of the spicy tuna mix right into the well of your formed rice circle, ensuring it's well-centered.
• Gather the corners of the plastic wrap together and gently twist the edges to mold the rice into a triangle shape. Make sure to press firmly to hold it all together.
• Cut the nori into vertical strips, attaching one to the base of each onigiri for a lovely crunch. If desired, sprinkle with black sesame seeds to elevate the presentation!