Step 1

Pour the rice wine vinegar onto the rice and stir to combine.

Step 2

Combine the tuna, kewpie mayonnaise, sriracha, and salt in a bowl and stir till combined.

Step 3

Wet your hands and then press 1/3 cup of rice into your palm or an onigiri mold. Press your thumb into the rice to create a well. Fill this with 1 tablespoon of the tuna mixture, then cover with 2 1/2 tablespoons of rice. Press the rice to combine and then mold into a triangular shape, or if using an onigiri mold, press the lid onto the rice and then release it from the mold.

Step 4

Repeat till all rice and tuna are used.

Step 5

Cut the nori into strips 3 inch long strips that are 1 inch wide. Wrap them around the base of the onigiri.

Step 6

Sprinkle the furikake onto a plate and dip the sides of the onigiri to coat them with a thin layer of furikake.

Step 7

Serve immediately or save in the refrigerator (wrapped in plastic wrap) for up to 3 days.