Ever since Japan, we’ve been fully obsessed with onigirazu — basically the cooler, hotter cousin of a tuna sandwich. The second we got home we started making them ourselves and we cannot stop. Crispy Pan-Fried Onigirazu Ingredients 2 cans wildplanetfoods Skipjack Tuna 3 tbsp mayo 1 tsp Sriracha (plus more to taste) 1 avocado, thinly sliced 1 cucumber, peeled into thin strips 6 eggs, fried 3 cups cooked short-grain white rice, seasoned with salt 12 sheets nori 24 sheets rice paper Black sesame seeds Neutral oil for frying Instructions Mix Wild Planet tuna with mayo, Sriracha, salt and pepper. Set aside. Fry your eggs and prep all fillings before you start building. Dip 2 rice paper sheets in warm water, overlap on a cutting board. Layer 2 nori sheets on top. Cut 2 slits to create 4 sections. Place rice in one, tuna across from it, egg in the third, avocado and cucumber in the fourth. Fold rice over avocado, fold that stack onto the tuna, fold tuna over the egg, fold ...