Tuna Salad Konjac Bibimbap (No Egg)

Blanch the konjac in boiling water and drain well.

Julienne the cucumber and thinly slice the onion.

Drain the oil from the tuna using a sieve.

Place the konjac, vegetables, and tuna in a bowl, add the sauce ingredients, and mix well.

Transfer to a serving bowl and, if desired, sprinkle with seaweed flakes.