Japanese-inspired chicken salad

Small dice the cucumbers and hit them with a strong pinch of salt and a strong pinch of sugar.

Cure 15 minutes, then drain off the liquid they give up.

Put the cucumbers and the chopped poached chicken in the mixer bowl with the Kewpie mayo.

Squeeze the sushi ginger dry, chop it, and add it with the scallions.

Add the white miso, soy sauce and furikake.

Add the sriracha, sugar, rice vinegar and a few splashes of sesame oil.

Paddle on high 30 to 45 seconds, until broken down but not pasty.

Without a stand mixer, chop the chicken down much further by hand and crumble it in the bowl.

Serve on a squishy bun.