Begin by soaking sushi rice in water for 45–60 minutes. Drain and cook in salted boiling water for 10–12 minutes until tender. Fluff and set aside to cool slightly.

In a large pot, bring water to a boil and blanch napa cabbage leaves for 2–3 minutes until they become tender. Transfer to cold water to stop cooking. Repeat with remaining leaves.

Heat ½ tbsp of oil in a skillet over medium heat. Add diced onion, ginger, garlic, and carrot. Sauté for 3–4 minutes until softened, then add diced peppers and mushrooms. Cook for 1–2 minutes, then incorporate tamari and spices.

In a large mixing bowl, combine the sautéed vegetable mixture with cooked rice. Gently fold until mixed, adjusting seasonings as needed.

Take a blanched cabbage leaf and place 1½–2 tbsp of the filling at the base. Fold in sides and roll tightly from the base to enclose the filling. Repeat with remaining leaves and filling.

In the same skillet, heat the remaining ½ tbsp of oil over medium heat. Place cabbage rolls seam-side down and sear for about 3–4 minutes on each side until golden brown.

In a small saucepan, heat 1 tbsp of oil and sauté minced garlic and ginger until fragrant. Stir in tamari, rice vinegar, and maple syrup. Mix well, then add cornstarch slurry until thickened.

To serve, arrange the seared cabbage rolls on a plate, drizzle with the warm garlic sauce, and optionally sprinkle with sesame seeds.