Method

• In a small bowl, mix together the mayo, sriracha, and chopped spring onions until well combined. Taste and adjust spiciness if needed.
• Divide the rice into 4 equal portions.
• Wet your hands lightly with water to prevent the rice from sticking. Take one portion of rice, flatten it slightly in your hand, and make a small indent in the center.
• Place about 1 teaspoon of the spicy mayo filling in the indent, then gently fold the rice over the filling, pressing it together to form a compact triangle or round shape. Make sure the filling is fully enclosed in the rice. Repeat with the remaining rice portions.
• Heat a non-stick frying pan over medium heat and add the vegetable oil. Once hot, place the onigiri in the skillet and cook for about 2-3 minutes on each side, or until a crispy, golden crust forms.
• Brush each side of the onigiri with soy sauce and continue to grill for an additional 1-2 minutes on each side until the soy sauce caramelizes slightly.
• Sprinkle with furikake on top for extra flavor (optional) and wrap with a strip of nori.