Preparation Steps

• Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice until the water runs clear. Drain well.
• Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions. If not using a rice cooker, combine the rice and water in a saucepan, bring to a boil, reduce heat and cook covered for 16 to 18 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
• In a medium bowl, combine the albacore tuna, mayonnaise, sriracha, and rice vinegar until well mixed. Stir in the scallions.
• Moisten your hands in a bowl of water and sprinkle with kosher salt. Grab roughly a ½ cup of sushi rice and shape it into a thick oblong shape in one palm. Add a tablespoon of the tuna filling, and close the rice over the filling.
• Shape the rice ball into a wide triangular shape using your palms and fingers. Sprinkle with black sesame seeds and wrap each onigiri in a nori sheet. Top with a spoonful of tuna filling and serve immediately.