Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes. Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes. Remove cover and cook, over high heat, until all liquid evaporates. Remove tempeh and slice into lengthwise strips about 1/4 inch thick.
Take a sushi mat, set it on a cutting surface. Place a sheet of sushi nori on the mat with the rough, dull side facing up. Take 1 to 1 1/4 cups of cooked rice and spread it evenly on the bottom half of the sheet of nori. Lightly moisten a wooden spoon or rice paddle, and press down firmly on the rice to evenly spread and cover half the sheet of nori. Using a spoon, spread a 1/4 of the mustard in a diagonal line across the rice and smooth out. Place the sauerkraut on top of the mustard. Next, place the a couple of carrot strips and scallion half. Then place 1 strip of tempeh on top.
Pull the mat up with your thumbs, hold and tuck the fillings with all eight fingers. Roll forward in a jelly roll fashion, tucking the nori forward, while pulling back the mat slightly each time you roll forward. Just before you reach the end of the sheet of nori, moisten the end with a little cold water. Continue rolling until you have a cylinder shaped roll. Tightly wrap the bamboo mat around the roll, and squeeze gently to seal the nori roll. Leave the mat around the roll. Remove the mat and place the sushi roll on the cutting board.
Moisten a sharp knife with cold water and cut the roll in half. Cut each half in half, then each quarter in half, moistening the knife each time before cutting. You should now have eight equal size pieces of sushi. Repeat the above steps until you have 4 rolls or 32 pieces of sushi. Arrange on a serving platter.
See Eden Art of Sushi with color photographs, step-by-step instructions.
Per serving - 0 calories, 0 g fat (0% calories from fat), 0 g protein, 0 g carbohydrate, 0 g fiber, 0 mg cholesterol, 0 mg sodium