Cucumber Seaweed Bibimbap

Cut 1 cucumber into bite-sized pieces. (Remove the seeds if you prefer, but you can leave them in if you like.)

Finely chop 1–3 cloves of garlic. If you want some texture, chop them a bit coarser.

Slice chicken breast into small pieces.

Put sprouted brown rice konjac rice in a bowl. (If konjac is difficult to digest, you can use mixed grain or white rice instead.)

Place the chopped cucumber on the rice, then tear 2 sheets of unseasoned seaweed and put them on top. Place the chicken breast on top.

Mix the seasoning ingredients to make a sauce. Add natto for extra flavor if you'd like!

Pour the sauce over the bowl and it's ready!