Furikake Chicken Bowl

Ingredients

• 1–2 pounds boneless chicken thighs, cut into 1 ½ -inch pieces
• 4 cups water
• 1½ tablespoons salt
• ½ cup plus 2 tablespoons sugar
• juice from 2 limes
• 1 tablespoon sriracha
• ¾ cup soy sauce
• ½ cup mirin*
• ½ cup kewpie mayonnaise*
• 3 tablespoons furikake seasoning*
• ½ English cucumber
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/8 cup rice wine vinegar
• 1 teaspoon sriracha
• 1 splash water
• 8 ounces shiitake mushrooms, sliced
• 1 tablespoon canola oil
• 1 tablespoon cooking sake*
• 1 tablespoon mirin*
• 1 tablespoon soy sauce
• 3 cups steamed rice
• 3 scallions, thinly sliced
• sesame seeds, for garnish