Rinse the sushi rice under cold water until the water runs clear, then drain well.

Add rice and 400ml water to a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand covered for 10 minutes.

Season the salmon fillet lightly with salt. Bake in a preheated oven at 200°C for 12-15 minutes, or until the internal temperature reaches 63°C and the flesh flakes easily.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold gently into the cooked rice and allow to cool to room temperature.

Flake the cooked salmon into a bowl, removing any bones. Add mayonnaise, sriracha, soy sauce, sesame oil, and spring onion. Mix gently to combine.

Wet your hands with water and rub with a little salt to prevent sticking. Take about 80g of rice and flatten in your palm.

Place a tablespoon of spicy salmon filling in the centre, then shape the rice around it to form a triangle or ball shape, pressing firmly but gently.

Wrap each onigiri with a strip of crispy nori seaweed and sprinkle with sesame seeds before serving.