Cucumber Seaweed Bibimbap

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

Mince 1 to 3 garlic cloves. If you like a bit of texture, roughly chop them.

Chop the chicken breast into small pieces.

Put sprouted brown rice with konjac in a bowl. (If konjac is hard to digest, you can use multigrain or white rice instead.)

Place the sliced cucumber on top of the rice, then tear 2 sheets of unseasoned seaweed and add them. Put the chicken breast on top as well.

Mix the sauce ingredients together. Adding natto makes it even tastier!

Pour the sauce into the bowl and you're done!