Drain the seitan. Keep the moisture. Crush the garlic. Grate the ginger. Squeeze the lime.
Melt if necessary. the coconut oil in a fireproof dish in the oven. In a large bowl, mix the coconut oil with the garlic, ginger, genmai miso, and 2 tbsp lime juice. Add the seitan and make sure everything is more or less covered with the marinade. Cover with foil and set aside in the refrigerator for at least an hour.
Meanwhile, cook the sushi rice according to the instructions on the package.
Finely chop the carrots, red onion, chestnut mushrooms and bok choy.
Place a large wok or frying pan on the stove. Once the pan is hot, add the marinated seitan and cook for 3 minutes.
Add the carrot and onion and fry for another 3 minutes.
Add the mushrooms and fry for another 3 minutes.
Deglaze with the seitan liquid (approx. 150 ml) and the coconut milk. Simmer for 10 minutes and reduce gently.
Finally add the matcha.
Add 1 or 2 tsp genmai miso to taste. Stir well.
Add the rest of the lime juice to the curry. Is the sauce too thick? Add some extra water. Is the sauce too thin? Then add a paste of arrowroot to thicken it. Turn off the heat.
Serve with the sushi rice and possibly. another handful of chopped cilantro.
Delicious with strips of cucumber in 1 tbsp sushi vinegar (genmai su).