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“Spicy Tuna Roll” Chicken Salad

Name: “Spicy Tuna Roll” Chicken Salad
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 450 g chicken breast; 50 g cucumbers (small diced); kosher salt; sugar; 400 g cooked chicken (cubed); 175 g Kewpie mayonnaise; 30 g scallions (chopped); 40 g sushi ginger (chopped, squeeze out excess liquid); 30 g white miso; 5 g soy sauce; 20 g furikake; 30 g sriracha; 10 g sugar; 10 g rice vinegar; 2-3 g sesame oil

By Brian Lagerstrom

This chicken salad includes so many of the great flavors that I love in Japanese cuisine. It has umami flavors from furikake, miso, and soy, freshness from pop of cucumber, and just a touch of sweet and spice. It’s like eating chicken salad that reminds you of a spicy tuna sushi roll. You’re going to love it.

Prep Time: 45

Cook Time: 20

Total Time: 1 5

Servings: servings

Ingredients

450 g chicken breast
50 g cucumbers, small diced
kosher salt
sugar
400 g cooked chicken, cubed
175 g Kewpie mayonnaise
30 g scallions, chopped
40 g sushi ginger, chopped, squeeze out excess liquid
30 g white miso
5 g soy sauce
20 g furikake
30 g sriracha
10 g sugar
10 g rice vinegar
2-3 g sesame oil

Metric – US Customary

Instructions

To cook the chicken, salt well on both sides then allow to sit and dry brine on a wire rack for around 15-20 minutes.
Boil a pot of water, then reduce the heat to low until water temp reaches 180°F/82°C (to test water temp, I just use my meat thermometer)
Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165°F/75°C. Poach for 20 minutes at a temp of 165°F/75°C.

If you're poaching more than 2 breasts, the temperature may drop below 165°F. If this happens, increase heat and monitor the water temp to keep it as close to 165°F/75°C as possible while poaching.

When cooked, the internal temp of the chicken should read 150-155°F/65-68°C.
Season the diced cucumbers with a pinch of salt and a pinch of sugar and let them cure and release their liquid for 15 minutes. Drain off the liquid.
In a stand mixer bowl, combine the drained cucumbers, chopped chicken breast, mayo, scallions, sushi ginger (chopped with excess liquid squeezed off well), white miso, soy sauce, furikake, sriracha, sugar, rice vinegar, and sesame oil.
Mix on high speed for about 30-45 seconds until ingredients are combined and chicken is somewhat shredded.
If you don’t have a stand mixer, chop the chicken down well by hand, then add to a bowl and mix/whip well by hand, making sure to shred some of the chicken as you mix.
Serve on a squishy toasted brioche bun