Place rice in a fine-mesh sieve and rinse well under cold running water until the water runs mostly clear. Drain well.

Add rice, water and salt to a rice cooker and cook until fully absorbed. Leave the lid on for another 10 minutes to steam.

Fluff the rice then set aside either in the fridge or on the bench until cool enough to handle. Cover with a kitchen towel to keep it from drying out.

Combine the tuna, mayo, Lee Kum Kee Chiu Chow Chilli Oil and shallots in a bowl and use a fork to mash and stir together.

Use kitchen shears to cut each nori sheet lengthwise in half. Cut the halves into smaller strips, approx 3 cm wide.

Once the rice is cool enough to handle (but still warm), assemble the onigiri.

Line a small bowl with cling film and add about ½ cup of cooked rice, pressing to make a small crater in the centre to fit the tuna mix.

Add a tablespoon of tuna to the centre and, using the cling film, mould and press the rice around the filling.

Shape into a triangle.

Remove from the cling film and brush both sides with more Lee Kum Kee Chiu Chow Chilli Oil.

Pan fry on medium high for about 2 minutes per side or until golden and crisp.

Finish with a strip of nori wrapped around the base and enjoy.