Place a small amount of oil in a skillet and heat up. Pan-fry the tempeh strips on both sides until golden brown.

Add several drops of shoyu/soy sauce and add water to almost cover the tempeh. Bring to a boil, cover the skillet, and reduce the flame to medium-low. Simmer for 15 to 20 minutes.

Remove the cover, turn the flame to high, and cook off all remaining liquid. Remove the tempeh and place on a plate.

Place a small amount of water in a skillet, cover, and bring to a boil. Remove the cover and place the carrot strips in the skillet. Cover and boil for 1 1/2 minutes. Remove and place on the plate with the tempeh.

Place the scallions in the same boiling water, cover, and cook for 1 minute. Remove and place on the plate.

Place the nori on the sushi mat. Wet both hands with a little cold water and spread 1 to 1 1/2 cups of leftover cooked rice evenly on the nori. Leave about 1/2 to 1 inch of the bottom part of the nori, the part closest to you, uncovered by rice. Similarly, leave about 2 inches at the top of the sheet, the part farthest from you, uncovered by rice.

Take half of the mustard and draw a straight line across the width of the rice so that it is almost in the center of the sheet.

Sprinkle half the roasted sesame seeds on top of the mustard.

Take half of the tempeh, half of the carrot strips, and half of the scallions, and lay them in a straight line on top of the mustard and sesame seeds.

Take half of the sauerkraut and spread it evenly on top of the tempeh and vegetables.

Roll up the sushi as instructed in the previous recipe and slice into eight equal-sized rounds. Arrange on a platter with the cut end facing up.

Repeat the above process, using all the remaining ingredients.