Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside.

Cook the rice and let it cool. Once cool, add ½ tbsp sriracha and mix together. Set aside.

In the meantime, combine the tuna, kewpie mayo, soy sauce and ½ tbsp sriracha in a medium bowl. Mix until well combined.

Cut the nori sheet into 4 equal pieces. Set aside.

To assemble, make sure your hands are wet, so the rice doesn’t stick. Place a large scoop of rice on your palm. Then, add some ramen noodles and a small spoonful of tuna. Top with another large scoop of rice and use both hands to mold into a triangle shape.

Wrap the onigiri with a piece of nori and press down to adhere. Roll the exposed sides of the onigiri in furikake. Enjoy!