Vegan Teriyaki Sushi Burrito

Step 1

Cook rice according to package directions.

Step 2

In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes.

Step 3

In a medium skillet over medium heat, add seitan with marinade. Add tapioca starch; stir to combine. Stir continuously as the sauce thickens, making sure to scrape the bottom of the pan. Cook for 8-10 minutes.

Step 4

Lay a nori sheet flat. Scoop on about 1/2 to 1 cup rice. With wet fingers, spread rice evenly across the nori sheet, leaving a 1/2-inch border on the opposite side of you. Top with a couple strips of seitan, lettuce, cucumber, carrot, bell pepper, avocado, sauerkraut, and sesame seeds.

Step 5

Roll the nori sheet away from you, tucking in all of the toppings. Wet the empty border of the sheet with a little water in order for the burrito to seal.

Step 6

If desired, wrap in foil and store in the fridge for a grab-and-go meal!