Place the rice in a bowl and cover with cold water. Gently wash the rice before draining and placing in a heavy bottomed pot. Cook the rice as per packet instructions, then set aside and keep warm.
While the rice is cooking, place the katsu chicken in the oven or air fryer and cook as per packet instructions. When ready, cut across the grain into strips.
To make the dressing, whisk together the lemon zest, lemon juice, sesame oil, garlic, ginger, soy sauce & rice wine vinegar.
Divide the warm sushi rice evenly between two serving bowls and arrange the cabbage, cucumber, radishes and pickled ginger in small piles on one side of the bowl.
Drizzle the dressing over the slaw and sprinkle with sesame seeds. Arrange the sliced katsu chicken on top and drizzle over the katsu sauce.