Orange Sesame Seitan

Combine the sushi rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.

Trim and quarter the Brussels sprouts. Peel and mince 2 tsp ginger. Peel and mince the garlic. Zest and halve the orange. Juice the orange into a medium bowl and add minced ginger, garlic, 1 tsp orange zest, tamari, rice vinegar, and turbinado sugar. Whisk the orange sauce to dissolve the sugar.

In a large bowl, whisk the cornstarch, sesame seeds, 2 tbsp water, and a pinch of salt and pepper. Add the seitan and toss to coat. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the seitan and cook, tossing occasionally, until crispy in places, about 4 to 5 minutes. Transfer the crispy seitan to a plate

Return the skillet to high heat with 1 tsp vegetable oil. Add the quartered Brussels sprouts and a pinch of salt and cook, tossing occasionally, until charred in places, about 5 to 7 minutes.

Add the orange sauce to the skillet with the Brussels sprouts and cook until bubbly, about 30 seconds. Add the crispy seitan, stir, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

Divide the sticky rice between plates and top with the orange sesame seitan and charred Brussels sprouts. Dig in!