Yaki Onigiri w/ Spicy tuna and cured egg yolk

INGREDIENTS: Spicy tuna: - 4 cans Century tuna chunks in water, drained - 1/2 cup japanese mayo - 1/4 cup sauce of choice - 1 tbsp soy sauce - 2 tbsp sesame oil - 1/4 cup spring onions, chopped cured egg yolk: - 5 pcs fresh eggs - soy sauce & mirin (equal parts) Sushi rice: - 1/2 cup rice vinegar - 1/4 cup mirin - 1/4 cup sugar - 1 tbsp salt - 3 cups japanese rice, cooked INSTRUCTIONS: - freeze whole raw eggs for 5 hrs and separate egg yolks from whites. Add equal parts soy and mirin just enough to cover and let cure for around 3 hrs in the chiller and another 3 hrs in the freezer (remove curing solution) - to make spicy tuna filling, combine all ingredients listed under “spicy tuna” mix well to combine and set aside. - to make sushi rice, mix together vinegar, mirin, sugar and salt and pour over your newly cooked rice. Stir well to combine and let cool. - Stuff rice with spicy tuna filling and the egg yolk in the center. Form into triangle with wet hands and sear in a little bit of oil until crispy. Brush on soy sauce or eel sauce and wrap with seaweed. - Serve and enjoy!