Instructions

1. Cook brown rice as instructed on the bag plus add an additional 1/4 cup water to what is instructed (or quinoa as instructed). Once finished, add in 1 tablespoon of rice vinegar.  Allow to sit for a few minutes, taste and then add additional tablespoon of vinegar, if needed.  Allow rice to cool to room temperature while you prepare remaining ingredients.
2. In a small bowl add mayo and Sriracha and mix.  Then add lime juice and stir to combine.
3. Fold in cubed tuna to mayo mixture and set aside.
4. Dry shrimp with a paper towel. On a plate add the shredded coconut and roll shrimp in coconut until completely covered.  Press onto the shrimp so it sticks.
5. In a medium pan heat 1 tablespoon oil over medium-high heat until hot but not smoking.
6. Add shrimp to pan and cook  about 3 minutes each side. Set aside to cool before slicing into ½ inch pieces while you prep the other ingredients.
7. Prepare the cucumbers, jalapenos, kale, avocado, and cilantro.
8. Wrap bamboo sushi mat with plastic wrap . Place 2 sheets of nori on the mat, overlapping about 1 inch. 
9. Spread half of the rice on the nori leaving about an inch on all sides
10. On one of the short edges, place half of the spicy tuna mixture, follow with the shrimp and veggies.
11. Finally sprinkle about 1 tablespoon of coconut aminos and additional Sriracha, if desired.
12. Time to roll! Use the bamboo mat to press down slightly as you roll the burrito, being sure to tuck the edges in as you go.
13. Use parchment paper to wrap the burrito. Slice in the middle at an angle and serve.