Rinse your rice until the water runs clear. Add into a rice cooker along with one and a half cups of water and cook according to appliance directions. Alternatively, add to a pot over high heat. When the water boils, turn it down to the lowest setting, cover with the lid and allow to steam for 12 minutes. Once cooked, season your rice with ½ teaspoon salt. Allow to cool slightly.

Drain the oil off your tinned salmon and place into a bowl along with spring onion, mayonnaise and sriracha. Stir well to combine.

Dampen your hands lightly with water. Place about half a cup of rice in your palm and make a little well in the centre. Scoop one tablespoon of your salmon mixture into the centre of the well.

Gently press the rice around to enclose the filling. Using your fingers and thumb to form the corners, and your palm for the flat sides, shape your onigiri into a triangle. Press evenly so that the rice comes together tightly.

Cut square nori sheets in half. Wrap nori around your rice ball and serve. Nori will soften against the rice, so if only wrap it around your onigiri right before serving.