Mix the filling

• In a bowl, combine the cooked sushi rice, drained tuna, diced red onion and spring onion.
• Add the kewpie mayo and sriracha and mix until everything is evenly combined.

Shape the rice balls

• Wet your hands and scoop spoonfuls of the tuna mixture.
• Roll into bite-sized balls.

Coat in breadcrumbs

• Roll each ball in the breadcrumbs until fully coated.

Air fry

• Place the balls in the air fryer basket and spray each one with oil spray.
• Cook at 200 °C until golden and crispy.