Cucumber Chili Miso Rice

Press the oil out of the canned tuna using a spoon.

Slice 4 cucumber peppers into bite-sized pieces.

Finely chop 1 Cheongyang chili pepper and mince 2-3 cloves of garlic. Put them in a sauce bowl with 1 spoon of low-sodium miso (or 1/2–1/3 spoon of regular miso), 2/3 tablespoon allulose, 1 tablespoon apple vinegar, and 2 tablespoons perilla oil.

Add the drained tuna and cucumber peppers to a mixing bowl, then put in konjac rice and tear 2 sheets of dried seaweed into the bowl.

Add the prepared miso sauce on top of the rice and mix well.

Sprinkle sesame seeds as desired to finish.