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Heat the oven and cook the chicken kievs according to pack instructions.
Wash the rice really well in cold water, draining and refilling, then agitating and draining again several times.
Drain well, tip into a small lidded saucepan, then top up with 360g cold water and a pinch of salt.
Put over a high heat, on your smallest ring and bring to the boil.
Simmer for 1 minute then put on the lid, reduce the heat to low and simmer for 9 minutes.
Turn off the heat and keep the lid on and leave to steam for 10 minutes.
Use a mandolin, sharp knife or speed peeler to shred the cabbage as finely as you can.
Chuck it into a bowl, sprinkle with sea salt, pour over the yuzu juice, finely grate in the ginger and sprinkle in the togarashi or furikake, then toss well.
Get a bowl out, measure everything for the sauce and mix it all up.
Taste and adjust the sauce as desired.
Once the kievs are cooked, divide the rice and slaw between two shallow bowls, top with the kievs and spoon over plenty of the sauce.
Finish with a good sprinkle more of togarashi or furikake.