Soak the dry sushi rice in water for 45-60 minutes, then drain. Combine rice with fresh water and a pinch of salt, cooking on medium heat for about 10-12 minutes until tender.

Bring a large pot of water to a boil and add the whole Napa cabbage. Boil for 2-3 minutes until leaves are tender. Remove cabbage and place in cold water, then peel off leaves and pat dry.

Heat 1-2 tablespoons of oil in a large skillet. Sauté the onion, minced ginger, and garlic for 2-3 minutes. Add the diced carrot, peppers, and mushrooms, cooking for another 3-4 minutes. Mix in tamari and spices.

In a mixing bowl, combine the sautéed vegetables with the cooked rice. Adjust seasonings to taste.

Take a cabbage leaf, spoon 1½-2 tablespoons of filling near the base, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.

Heat 1-2 tablespoons of oil in the skillet. Place cabbage rolls seam-side down and pan-sear for about 3-4 minutes on each side until golden brown.

In a small saucepan, heat a teaspoon of oil and sauté minced ginger and garlic. Stir in tamari, rice vinegar, and maple syrup. Mix cornstarch with water and add to the sauce, cooking until thickened.

Drizzle the sauce over the pan-seared cabbage rolls and garnish with sesame seeds before serving.