Preparation Steps

• Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers 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 you do not own a rice cooker, combine the rice and water in a medium saucepan. Bring to a boil, reduce heat to low, and cook covered for 16 to 18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice, and let stand covered for 10 minutes.
• In a medium bowl, combine the albacore tuna, mayonnaise, hot sauce, and rice vinegar with a fork until evenly combined. Stir in the scallions.
• Set aside a medium bowl of room temperature water and a small bowl of kosher salt. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.
• Lightly moisten your hands by dipping them in the water bowl. Sprinkle both of your palms lightly with kosher salt. Grab roughly a ½ cup of sushi rice, press into an oblong shape, add a tablespoon of the tuna filling, and close the rice over the filling.
• Gently shape the rice ball into a wide triangular shape, avoiding compressing the rice too hard. Sprinkle the outside with black sesame seeds, wrap in a nori sheet, and serve immediately.