Spicy Tuna Mayo Onigiri

Bring 2 cups short-grain white sushi rice, rinsed until water runs almost clear, and 2½ cups water to a boil in a medium saucepan, stirring occasionally. Reduce heat to low, cover pan, and cook until water is absorbed, 12–14 minutes. Remove from heat and let sit (still covered) 15 minutes. Gently fluff rice with a fork. Let sit until cool enough to handle but still warm.

Meanwhile, using a fork, mix 6 scallions, dark green and pale green parts only, thinly sliced, finely grated zest of 1 large lemon, two 5-oz. cans oil-packed tuna, drained, ½ cup mayonnaise, 1 Tbsp. plus 2 tsp. sriracha, 2 tsp. soy sauce, preferably low-sodium, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until well combined. Taste and season with more salt if needed.

Set up a workstation with a small bowl of water, a small bowl of kosher salt, cooked rice (still in pan), tuna filling, and eight 6" squares of plastic wrap.