Soak sushi rice in water for 45–60 minutes. Drain, combine with 1.5 cups of water and a pinch of salt, bring to boil, then simmer for 10–12 minutes until tender.

Boil a large pot of water and cook 3-4 large outer cabbage leaves for 2–3 minutes. Transfer to ice water to stop cooking.

Heat half of the oil in a skillet. Sauté onion, minced ginger, and garlic for 1–2 minutes until fragrant. Add carrot, peppers, and mushrooms, cooking for an additional 3–4 minutes. Season with tamari and spices.

Lay a cabbage leaf flat and spoon 1.5–2 tablespoons of filling onto the center, fold edges and roll up tightly. Repeat until all filling is used.

Heat remaining oil in skillet. Place cabbage rolls seam-side down and sear them for 3-4 minutes on each side until golden brown.

In a saucepan, heat oil and sauté minced ginger and garlic for 1–2 minutes. Stir in tamari, rice vinegar, and maple syrup, bringing to a simmer. Mix cornstarch with water and add to sauce, cooking until thickened.

Serve cabbage rolls on a platter, drizzled with warm garlic sauce, and sprinkle with sesame seeds.