Tuna Musubi

Instructions

1. Prepare the rice
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked rice gently with a wooden spoon, being careful not to mash the rice. Let it cool to room temperature.
2. Make the tuna mixture
   In a medium bowl, combine the diced tuna, mayonnaise, sriracha, soy sauce, and sesame oil. Mix gently until all ingredients are well incorporated. Fold in the chopped green onions, reserving some for garnish.
3. Shape the rice blocks
   Using a musubi mold or a clean, empty spam can with both ends removed, place a strip of nori on a clean work surface. Place the mold on top of the nori strip and fill with about 1/2 cup of prepared rice. Press down firmly to compact the rice into a solid block.
4. Add the tuna topping
   Carefully remove the mold while keeping the rice block intact. Top the rice with 2-3 tablespoons of the tuna mixture, spreading it evenly across the top of the rice.
5. Wrap with nori
   If using sliced avocado, place a slice on top of the tuna mixture. Wrap the nori strip around the rice block, using a few drops of water on the end of the nori to seal it. The nori should be slightly damp to stick properly.
6. Finish and serve
   Sprinkle the tops of the musubi with toasted sesame seeds and the remaining green onions. For best texture, let the musubi rest for 5 minutes before serving to allow the nori to slightly soften.