How to make it

1. Rinse the rice with cold water through a mesh sieve until the water runs clear. Drain well.
2. Add the rice and the cold water to a pot. Bring the water to a boil. Cover the pot with a lid and lower the heat so that it is simmering. Simmer for about 16-18 minutes or until all the water has been absorbed. Remove the pot from heat and fluff the rice with a fork or rice paddle. Cover the top of the pot with a kitchen towel and place the lid back on. Allow the rice to cool. 
3. In a bowl, combine the tuna, mayonnaise, Lee Kum Kee Sriracha Chili Sauce, and rice vinegar. Mix until combined. Moisten your hands with water to prevent the rice from sticking to them. Place about a ½ cup of rice into your palm and spread it out to an oblong shape. Add 1 Tbsp. of the tuna mixture into the center.
4. Pinch the rice together to cover the filling then mold it into a triangular shape.
5. Heat a pan over medium high heat then add in the vegetable oil. Place the onigiri in the pan and cook for 2-3 minutes on each side until the rice turns crispy and golden brown.
6. Brush Lee Kum Kee Panda Brand Sweet Soy Sauce onto both sides of the onigiri then cook on each side until the sauce slightly caramelizes. Serve with shredded nori and garnish with sliced green onions. Enjoy!