Make the tuna mayo filling

• Drain the canned tuna and place it in a bowl.
• Mix in the mayonnaise until well combined.

Shape the onigiri

• Wet your hands and season them with salt.
• Take a portion of warm rice and flatten it in your palm.
• Place some tuna mayo in the center, then top with more rice and press into a triangle, sealing the filling inside.

Pan-fry the onigiri

• Heat the sesame oil in a frying pan over medium heat.
• Place the onigiri in the pan and cook until golden and crisp on the bottom.
• Flip, brush with soy sauce and cook the other side until golden.

Finish and serve

• Wrap each onigiri with a strip of nori.
• Sprinkle with toasted sesame seeds and serve warm.