Directions

1. 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.

2. 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 gentle simmer over medium heat. Reduce the heat to low and cover with a lid. Steam the rice for 15 minutes, turn off the heat and allow the rice to continue steaming for 10 more minutes. In a small jar, shake to combine vinegar, salt, and sugar. Fluff the rice and transfer the cooked rice to a large bowl. Pour the seasoned vinegar over the rice 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. 

3. 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.

4. Heat oil in a large skillet over medium heat. Add the ongiri and fry until the rice on the bottom is golden and crispy, 4 to 5 minutes. Hover a lid over the pan and add 3 tbsp of water. Cover with a lid and let the water steam until evaporated, about 4 minutes. Remove the lid and allow extra steam to cook off and the bottom to crisp up again. Flip the onigiri and fry the other side until crispy, 4 to 5 minutes.
5. Wrap the onigiri in nori and enjoy!