First, cook the rice according to its package's instruction. Once the rice is done, add ¼ cup rice vinegar, 2 tablespoon of sugar & 1 teaspoon salt. Sprinkle the Furikake rice seasoning and mix well. Set aside and let cool while you make the filling.

Prepare the salmon by brushing it with the Tare sauce (mix 1 tablespoon dark soy sauce, Mirin, sake & 1 teaspoon of sugar) or you can simply season it with salt. Bake the salmon for 12 minutes or until cooked.

Once the salmon is done, let it cool down a bit and put in a bowl and shred it. Add the mayonnaise and the sriracha. Mix gently. Taste and add salt if necessary.

Wet your hands to keep the sushi rice from sticking to them. Spread a palmful of warm sushi rice into one hand.

Place the filling in the center. Fold up the rice around the filling and pack the rice tightly with both hands into a triangular shape.

Rinse your mold with water and fill halfway with sushi rice. With wet hands, make a little indent in the center. Add the fillings without overstuffing.

Cover the filling with more sushi rice, but dont stuff it. Cover the rice mold with the lid and press down. If you can't press down all the way, you have used too much rice. If you press down too easily (there should be gentle pressure needed), you have put too little rice.

Remove the lid, invert the mold, and press down on the “button” to release.

Cut a seaweed in rectangular-shaped (size varies according to your likeness) and place over the rice to cover. The dampness from the rice should help hold the seaweed to the rice ball, but you can use a few grains of extra rice to seal it.

Or you can coat the sides of onigiri with furikake rice seasoning.

Serve and enjoy it immediately.