Use a sharp knife to dice the fish into small cubes, as small as you can make them. Place in a large bowl and add the mayo, sriracha, soy sauce, vinegar, ginger, and togarachi. Season with salt and pepper and taste. Adjust seasonings to your personal tastes, adding more of any of the ingredients if you desire, for example if you like it more spicy or more mayoy, then you can add more sriracha or mayo. Cover and set in the fridge until ready to use. You don't want to make this more than like a half hour ahead of time though.

Cut the jalapenos in half, starting at the tip of the stem. Doing it this way helps the entire jalapeno stay in a boat shape and hold in the ingredients. Place the peppers on a baking sheet cut side down. Preheat the oven to broil on high. Brush the peppers with a little oil. Broil the peppers to slightly blister the skin. Remove from heat, flip over, and gently season with salt on the insides. Allow to cool slightly.

Cut the nori with a sharp knife into 1 inch wide strips. You will see a "grain" on the nori, so make sure to follow the grain for better slices. Fill the peppers with the tuna mixture nice and full. Turn on one of your stove burners (doesn't matter electric or gas) and wave one of the nori strips over the heat from the burner. You should see the paper crisp up slightly. Wrap the paper around one of the jalapenos, using a little water at the bottom to seal it tight. Repeat with the remaining jalapenos.

Line up the peppers on a serving dish and sprinkle with breadcrumbs and scallions. Serve.