1 cup cooked sushi rice
1 tablespoon rice vinegar
2 teaspoon white sugar
1 teaspoon kosher salt
1 can Fishwife Wild-Caught Albacore Tuna
1 tablespoon Kewpie mayo
2 teaspoon Daybreak Seaweed Pure Wakame Flakes
2 teaspoon Sriracha
1 teaspoon black sesame
4 sheets seaweed paper, cut into 1 ½ inch long strips
1 teaspoons Daybreak Seaweed Shichimi Togarashi Flakes
Once your rice has cooked and nearly cooled, mix vinegar, sugar and salt thoroughly throughout the grains and set aside. In a medium sized bowl prepare your onigiri filling my mixing Fishwife Wild-Caught Albacore Tuna, Kewpie mayo, Daybreak Seaweed Pure Wakame Flakes, Sriracha and black sesame seeds with the backside of a fork until the tuna pieces break apart into shreds.
Using an onigiri mold (available at nearly every Asian grocery store) place a spoonful of rice inte one side of the base, then a tablespoon of tuna mixture in the center of the mold before stacking another layer of rice on top and pressing the mold firmly together, forming a rounded triangle. Repeat until rice and filling are all made into onigiris.
Finally, wrap each onigiri with a strip of seaweed for handling and dip the tips of the rounded triangle in a shallow plate of Daybreak Seaweed Shichimi Togarashi Flakes.