Cook rice following the packet directions. Stir in the sushi seasoning.
Combine tuna, shallot, worcestershire sauce, sesame oil, vinegar and coconut in a glass or ceramic bowl. Set aside for 5 minutes to marinate.
Divide the rice among bowls. Divide pineapple and peas equally among bowls. Top with tuna mixture and avocado pulp.
Serve with the pickled ginger, a drizzle of mayo and wonton wrappers (if using).