Preheat the air fryer to 400°F. Season the salmon fillet with salt and place it in the air fryer basket. Cook for 7-10 minutes, or until the salmon flakes easily with a fork. Transfer to a bowl and let it cool slightly.

Use a fork to flake the salmon into small pieces. Add the mayonnaise, soy sauce, sriracha, mirin, and sesame oil. Mix until well combined and creamy.

Tear off a large piece of plastic wrap, about 12 inches long, and lay it flat on your work surface.

Add about 1/2 cup of warm rice in the center of the plastic wrap. Gently flatten it into a circle about 4 to 5 inches wide. Lightly sprinkle with salt.

Spoon about 1-2 tablespoons of the salmon mixture into the center of the rice. Top with another small handful of rice, about 1/4 cup, completely covering the filling.

Bring all four corners of the plastic wrap together above the rice and twist the plastic wrap to fully enclose the onigiri.

To form a triangle, hold the rice in one hand and use the edge of your other hand to create three sides. Press gently, rotate, and repeat until a neat triangle forms. Avoid squeezing too hard to keep the rice from getting too compressed.

Carefully unwrap the onigiri.

Place a half sheet of nori on your work surface. Set the onigiri in the center of the nori, with one corner of the triangle pointing toward you.

Fold the bottom corners of the nori up along the sides of the onigiri, creating two small triangular flaps that meet near the center.

Next, fold the top portion of the nori down and over the onigiri. Gently press the nori against the rice so it adheres.

The nori should wrap around the sides and back of the onigiri while leaving a small triangle of rice visible at the bottom.

Serve immediately and enjoy!