In a small bowl, combine tuna, mayo, sriracha, and salt to taste. Mix until tuna is well coated and set aside for later use.

Divide rice into 8, tightly packed rice balls.

Heat up sesame oil in a shallow pan over medium heat. There should be enough sesame oil to cover the bottom of the pan for shallow frying the rice.

Add rice balls to the pan and use a flat spatula to press the ball into a flat rice cake. Fry both sides for 2-3 minutes until rice is crispy.

Once the rice ball is golden on both sides, remove rice from the pan and place on a paper towel lined plate. Repeat with remaining rice balls.

After all rice cakes are done, spoon tuna mixture on top. Garnish with sesame seeds and chopped green onion before serving.