Pickled cucumbers are best the next day. Slice the cucumber thinly and arrange on a flat surface. Sprinkle generously with salt and let sit for 15 minutes. Transfer cucumbers to a fine-mesh sieve; rinse off salt.

While the cucumbers are sitting salted, combine 1 teaspoon salt, 1 tablespoon sugar, rice wine vinegar, sambal, and water in a storage container. Add cucumbers once they have been rinsed. Refrigerate overnight.

Combine chicken pieces with water, salt, lime juice, sambal, ¼ cup soy sauce, and 2 tablespoons of sugar. Place in refrigerator to marinate for 30 minutes to 1 hour.

While chicken is marinating, combine ½ cup soy sauce, ½ cup mirin, and ½ cup sugar in small sauce pot. Heat over medium heat until reduced by half. Transfer to a storage container and cool for 20 minutes.

Once soy mixture is cooled, add 4 tablespoons to ½ cup kewpie mayonnaise and 3 tablespoons furikake. Remaining soy mixture will keep for 2 weeks and tastes great in stir-fry.

Remove chicken from refrigerator and drain. Discard chicken brine. Pat chicken dry and heat a large sauté pan over medium-high heat. Add chicken to hot pan and cook through, stirring continuously.

Once cooked, remove from heat and transfer to a bowl and combine with mayonnaise, sweet soy, furikake mix. Toss to coat and set aside.

Reheat the sauté pan used for the chicken on medium heat; add canola and sliced shiitake. As the shiitake begin to release their juices, add sake, mirin, and soy. Cook until the mushrooms absorb all liquid.

For assembly, create a bed of rice and top with furikake chicken, sautéed mushrooms, cucumbers, and scallions. Top with a sprinkle of sesame seeds. This poke bowl can be served chilled or room temperature.

*Note: Ingredients marked with asterisks can be found at your local Asian market.