Cook your rice. Use about 1.25 cups water for 1 cup of rice. If you would like softer rice add a splash more water but do not exceed 1.5 cups water total. The amount of water is a matter of personal preference. Add water and rice to a pan. Bring to a boil, reduce to simmer, cook covered 15 minutes.
Dice Garlic, cube the onion, and slice tomato.
Heat pan up to medium-high heat and add oil. Add the garlic after the oil has been moved around the pan.
Crack two eggs into the pan and scramble them.
Add your cooked rice into the pan
Cook the rice for a minute or two, separate the rice in the pan so they aren’t in big clumps
Add your sauces and lime into the rice and make sure that all the sauce is mixed in with the rice.
Add your vegetables into the pan with your rice. Cook for another 3 minutes at a medium-high heat.
While rice cools combine 1 mayo packet, 3 sriracha packets and 1 drained can of tuna into a bowl and mix.
Take a palm size amount of rice and flatten it into a bowl shape in the palm of your hand.
Add a quarter sized ball of the tuna filling to the center of the rice in your hand.
Take another pinch of rice and roll it into a ball in your other hand and place it on top of the tuna pile to make something that looks like a tuna sandwich.
Use both hands to apply pressure to combine the top and bottom rice, incasing the tuna inside
Keep applying pressure until you have formed a rice ball, place a the ball on a flat surface and use your hands to mold the ball into a triangle shape.
Lastly cut a strip off of the seaweed sheet and apply water to one side of the sheet. Place the wet side of the seaweed strip under the the bottom part of the onigiri and fold the leftover seaweed up to the front of the onigiri. Done!
Optional: Place your onigiri in a hot pan with some sesame oil and fry both sides!