Combine the sushi rice, 1¼ cup 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.

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 the minced ginger, minced garlic, orange zest, tamari, rice vinegar, and turbinado sugar. Whisk the orange sauce to dissolve the sugar.

In a large bowl, whisk together the cornstarch, sesame seeds, 1 tbsp water, and a pinch of salt and pepper. Thinly slice the seitan. Add the sliced seitan to the bowl 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 frequently, until crispy in places, about 4 to 5 minutes.

Add the green beans to the skillet along with ¼ cup water. Cover and cook until crisp-tender, about 1 to 2 minutes. Add the orange sauce to the skillet 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 green beans. Enjoy!