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Once your rice has cooked and nearly cooled, mix vinegar, sugar and salt thoroughly throughout the grains and set aside.
In a medium sized bowl prepare your onigiri filling by mixing Fishwife Wild-Caught Albacore Tuna, Kewpie mayo, Daybreak Seaweed Pure Wakame Flakes, Sriracha and black sesame seeds with the backside of a fork until the tuna pieces break apart into shreds.
Using an onigiri mold, place a spoonful of rice into one side of the base, then a tablespoon of tuna mixture in the center of the mold before stacking another layer of rice on top and pressing the mold firmly together, forming a rounded triangle.
Repeat until rice and filling are all made into onigiris.
Finally, wrap each onigiri with a strip of seaweed for handling and dip the tips of the rounded triangle in a shallow plate of Daybreak Seaweed Shichimi Togarashi Flakes.