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.
To a frying pan on medium heat, carefully place the onigiri on the pan & cook until browned & crispy on the bottom.
Brush soy sauce on the grilled rice balls, flip, & cook until each side is golden brown & caramelized. Keep a close eye so it doesn't burn. Carefully remove & enjoy immediately!
Enjoy immediately or wrap them individually in plastic wrap for road trip adventures, weekend picnics, or workday lunches!
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japanese egg sando