Step 1

Start the rice first. This can take up to 30 minutes, follow the instructions on the package.

Step 2

In a medium sized skillet, heat oil on medium/high heat. Once it's hot, add the shrimp and salt and pepper. Sauté for about 3 min each side. Set aside and let it cool. Once cooled, chop the lightly cooked shrimp into small bites. Add in the tuna.

Step 3

Preheat the oven to 375º. Once the rice is cooked, add rice vinegar to it and stir up. In a 7x7 or similar sized baking dish place rice on the bottom and use a large flattened spoon to press the rice down firmly. In a medium sized bowl, add the shrimp/tuna meat, sriracha, mayo, cream cheese and mix together well.

Step 4

Crumble nori over the rice, layer the tuna/shrimp mix over. Drizzle more sriracha and mayo over the bake. Add sliced jalapeños over the top and pop into the oven for about 15 minutes, or until everything is bubbly and warm.

Step 5

Let the casserole rest for 5 minutes before spooning out the mixture on a plate and enjoying.