Soak sushi rice in water for 45-60 minutes, then drain and cook in salted water until tender, about 10-12 minutes.

Bring a large pot of water to a boil. Cook 3-4 cabbage leaves for 2-3 minutes until soft, then transfer to cold water.

Heat 1/2 tablespoon of oil in a skillet over medium heat. Sauté onion, ginger, garlic, carrot, peppers, and mushrooms for 3-4 minutes. Add tamari and spices, stirring for 1-2 minutes.

In a bowl, combine cooked rice with sautéed veggies. Spoon 1.5-2 tablespoons of filling into each cabbage leaf and roll tightly.

In an oiled skillet, pan-sear 5 cabbage rolls over medium heat until golden brown on both sides, about 3-4 minutes each.

In a saucepan, heat oil and sauté ginger and garlic until fragrant. Stir in tamari, vinegar, and maple syrup. Mix cornstarch with water, then add to sauce until thick.

Drizzle sauce over warm rolls and sprinkle with sesame seeds. Enjoy!