Soak 1 cup of dry sushi rice in water for 45–60 minutes. Rinse and cook according to package instructions, about 10–12 minutes until tender.

Bring a large pot of water to a boil and blanch napa cabbage leaves for 2–3 minutes until softened. Transfer to cold water to stop cooking.

In a large skillet, heat 1 tablespoon oil and sauté onion, garlic, ginger, carrot, peppers, and mushrooms for 3–4 minutes. Stir in tamari and mix in cooked rice.

Lay a softened cabbage leaf down, spoon 1.5–2 tablespoons filling, fold in sides, and roll tightly. Repeat until filling is used.

Pan-fry rolls seam-side down in a skillet with oil for 3–5 minutes on each side until golden brown.

In a separate saucepan, heat another tablespoon of oil, sauté ginger and garlic until fragrant. Add tamari, rice vinegar, and maple syrup, then thicken with cornstarch slurry.

Drizzle garlic brown sauce over the cabbage rolls and sprinkle with sesame seeds. Serve warm.