In a small bowl, combine flaked salmon, Japanese mayo, soy sauce, sesame oil, rice vinegar, & sriracha (if using). Set aside.
In the onigiri mold, sprinkle a pinch of salt, then fill about halfway with rice. Dip your fingers/spoon with some water to help prevent sticking & create a small divot in the center.
Add salmon filling in the center, then another layer of rice to fill the mold with a tiny bit more salt on top.
Cover with the mold's top & firmly press down. You should feel a bit of resistance, otherwise, add a bit more rice. Press the back of the onigiri mold to release the triangle shape onigiri.
Optional - Roll the sides of the salmon rice balls in furikake. This is optional for presentation & extra flavor!
Wrap in nori strips, then repeat the process for remaining rice & onigiri filling. Enjoy your delicious salmon onigiri immediately!
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