Soak the dry sushi rice in water for 45–60 minutes. After soaking, drain and cook the rice over medium heat for about 10–12 minutes until tender.

Bring a large pot of water to a boil, add the Napa cabbage leaves, and blanch for 2–3 minutes. Transfer to a bowl of ice water.

Heat 1 tablespoon of oil in a skillet, add onion, garlic, and ginger, stirring for 1–2 minutes until fragrant. Add carrot, bell peppers, and mushrooms, sautéing for another 3–4 minutes.

Stir in tamari and spices, cooking for an additional 1–2 minutes to blend flavors.

Remove from heat and fold in the cooked sushi rice. Adjust seasoning as needed.

Lay a softened cabbage leaf flat, add a generous amount of filling at the base, fold in the sides, and roll it up.

Heat a bit of oil in the skillet, place rolls seam-side down, and pan-sear for about 2–3 minutes on each side until golden brown.

To make the brown garlic sauce, heat oil, add garlic and ginger, sautéing for 1 minute. Stir in tamari, vinegar, and maple syrup, then add cornstarch slurry to thicken.

Plate the rolls, drizzle with the brown garlic sauce, and garnish with sesame seeds.