Cucumber Pepper Soybean Paste Rice Bowl

Drain the oil from the canned tuna using a spoon.

Cut 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 spoonful of low-sodium soybean paste (or 1/2~1/3 spoonful of regular soybean paste), 2/3 tablespoon of allulose, 1 tablespoon of apple vinegar, and 2 tablespoons of perilla oil.

In a bowl, add the drained tuna and cucumber peppers, put in the konjac rice, and tear 2 sheets of seaweed into pieces to add.

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

Finish by sprinkling sesame seeds to taste.