Cook the Rice:
Soak the sushi rice in a bowl with plenty of water for 45-60 minutes, then drain.
In a saucepan, cook the rice with water and a pinch of salt until tender, about 10-12 minutes.
Prepare the Cabbage and Veggies:
Bring a large pot of water to a boil. Add 3-4 cabbage leaves at a time and cook for 2-3 minutes until softened. Transfer the leaves to a bowl of cold water to cool, then set aside. Repeat with the remaining leaves.
Heat 1/2 tbsp oil in a skillet over medium heat. Add the diced onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes, then add the tamari and spices. Cook for an additional 1-2 minutes.
Assemble the Cabbage Rolls:
Once the rice is cooked, add it to the skillet with the sautéed veggies. Stir to combine and adjust seasonings if needed.
Place a cabbage leaf on a plate. Spoon 1 1/2 – 2 tablespoons of the rice mixture into the center of the leaf. Fold in the sides and top over the filling, then roll it up. Repeat with the remaining leaves.
Pan Sear the Rolls:
Heat 1/2 tbsp oil in a skillet over medium heat. Once hot, add 5 cabbage rolls and pan sear for a few minutes on each side until golden brown. Repeat with the remaining rolls.
Make the Sauce:
In a saucepan, heat the oil over medium heat. Add the minced ginger and garlic, cooking for 1-2 minutes.
Stir in the tamari, rice vinegar, and maple syrup. Cook for another 1-2 minutes.
Mix the water with cornstarch to create a slurry, then pour it into the saucepan. Add spices to taste and cook until the sauce thickens.
Serve:
Pour the sauce over the cabbage rolls and garnish with sesame seeds. Enjoy!