Combine soy sauce, honey, sesame oil, and scallions. Add diced tuna.

Cover bowl or container and let marinate in the fridge for at least 10 minutes. 

Using a medium-sized cookie scoop, or your hands, form balls from prepared sushi rice—about 2 tablespoons in size.

TIP: Ask your local sushi counter for sushi rice and they will often give you some pre-made and pre-seasoned. 

Lay rice balls a couple of inches apart on a piece of plastic wrap on your counter. If needed, tape down the corners of the plastic wrap so that it stays in place. 

Using a plastic wrap-covered peanut butter jar (or whatever you have around the house), flatten the rice balls into discs. The jar lid will act as a stamp to flatten the rice evenly. 

Place on sheet of seaweed snacks on each rice disc. Using a scissor, trim off any excess. Let sit on the rice discs for a few minutes until the seaweed snacks become more flexible. 

Fold up the sides of the disc to form a freestanding rice hamantasch, pinching the corners to stick together.

Note: You can make the sushi hamantaschen in advance and keep them in the fridge at this point. They can be stacked with layers of plastic wrap between them.

(Optional) Dip the hamantasch shells in toasted sesame seeds. 

Fill with toppings of choice, or serve with a bar of toppings and let people fill their own.