Preparation

• Place the rice in a fine-meshed sieve and rinse well under cold water 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, cover and cook for 16 to 18 minutes until the water is absorbed. Remove from heat, fluff the rice, cover with a kitchen towel, 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 for pinching. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.
• Lightly moisten your hands with water and sprinkle with kosher salt. Grab roughly a ½ cup of sushi rice and gently press into a thick oblong shape. Add a tablespoon of the tuna filling, close the rice over the filling and shape into a wide triangular shape.
• Sprinkle the outside of the onigiri with black sesame seeds. Wrap each onigiri in a nori sheet and place an additional small spoonful of tuna filling on top of each onigiri. Serve immediately.