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To make tuna salad, drain the canned tuna. Then in a bowl, add drained tuna, Kewpie mayo, and Sriracha. Mix together until well combined.
In another bowl, mix cooked sushi rice with a little bit of rice vinegar and furikake. Rice vinegar is optional, but I find that it helps shape the rice ball.
Fill half of an onigiri mold with the rice mixture. Add a spoonful of spicy tuna to the center, then cover with more rice on top. Press it down to form a triangular shape. You can also use your hands to shape the rice into a triangle or round ball if you don't have an onigiri mold.
Heat a nonstick skillet or cooking pan over medium heat. Add 1-2 tbsp of cooking oil, then grill the onigiri until both sides are crispy.
Brush with soy sauce and grill for a few more minutes until both sides are golden brown and crispy.
Wrap with a strip of nori. Serve immediately and enjoy!