Serves two, or one greedy vegan!

You will need:

• 250g of sushi rice
• 2x Millard original seitan knots (282g)
• 2x tablespoons of rice vinegar
• Salt to taste
• Nori sheets
• 3x tablespoons of hoisin sauce (homemade or shop bought)
• Sesame seeds (for California rolls)

Method:

1. Cook sushi rice according to instructions.
2. Season the rice with salt and rice vinegar, then leave it to cool.
3. Slice the Millard original seitan knots into thin strips, then mix with the hoisin sauce.
4. For regular maki, put a sheet of nori rough side up, then top it with the seasoned rice, leaving a two inch gap at the top. Top the rice with some of the hoisin seitan, then roll it up using the sushi mat to help. It helps to lightly wet the nori a couple of centimetres at the top, so that it will stick. Roll it tightly!
5. For California rolls, put clingfilm on the sushi mat then cover the whole thing liberally with sesame seeds, then add seasoned rice. Add a nori sheet (rough side up) then top with some of the hoisin seitan. Use the mat to roll it up.
6. Slice both the maki and California rolls into rounds and serve (wasabi and soy sauce optional).