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Start by getting your rice on and follow the instructions on the pack for cooking times
Whilst it's cooking, use a pastry brush to spread the gochujang paste all over the mackerel fillets. Lay on a well greased grill pan, skin side down, drizzle with a little olive oil and sprinkle with a pinch of the furikake. Grill under a moderate to hot heat for a couple of minutes and then turn over, sprinkle with a little more of the furikake and cook for another few mins until the skin is nice and crispy
Finally, divide the rice between two plates with the fish and a wedge of lime. Finish with another sprinkle of furikake seasoning and serve with the slaw on the side