Tuna Melt Onigiri with Emotional Support Tuna Salad

For Tuna Salad: Drain the tuna and transfer to a large bowl. Break up the tuna with a fork until very crumbly. Add celery, pickles, green onions, salt, and black pepper. Mix to evenly incorporate all the ingredients. Add mayo, pickle brine, and sesame oil and mix to combine. Cover and chill in the fridge for up to 4 days.

For the Onigiri Rice: Wash and drain the rice until the water mostly runs clear. Add 2 1/4 cups of fresh water to the rice in a medium saucepan and bring to a simmer. Reduce the heat to low and cover with a lid. Steam for 15 minutes, turn off the heat, and allow the rice to rest for 10 more minutes. In a small jar, shake to combine vinegar, salt, and sugar. Transfer the rice to a large bowl. Pour the seasoned vinegar over top and gently mix the rice until nearly all the steam has escaped. Store leftover rice in the fridge if not using all to make onigiri.

To form Onigiri: On a sheet of plastic wrap, spread about 1/2 cup of rice into a thin layer. Add a heaping tablespoon of tuna salad and a cube of cheese. Top the cheese with a little more tuna salad and a spoonful of rice. Gather the edges of the plastic wrap and press the rice together tightly to form a triangle or circle.