Season the rice

• Place the warm cooked rice in a bowl.
• Add the furikake and sushi vinegar and mix gently until evenly seasoned.

Make the spicy tuna mayo filling

• In a bowl, combine the drained tuna, mayonnaise and sriracha.
• Mix until well blended and creamy.

Form the onigiri

• With clean, wet hands, take a portion of rice and flatten it in your palm.
• Spoon the spicy tuna mayo into the centre, then top with more rice and press into a triangle or oval, sealing the filling inside.

Pan fry the onigiri

• Heat the oil in a frying pan over medium heat.
• Add the rice balls and pan fry until a crispy golden crust forms on all sides.

Brush with soy sauce and serve

• Brush the crispy rice balls with soy sauce.
• Serve warm.