Soak 1 cup of sushi rice in water for 45 to 60 minutes. Drain and cook in 1 ½ cups of water with a pinch of salt over medium heat. Simmer for 10 to 12 minutes until tender.

Bring a pot of water to a boil. Add Napa cabbage leaves for 2 to 3 minutes until tender. Transfer to cold water to cool.

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

In a mixing bowl, combine cooked rice with sautéed veggies. Adjust seasoning with salt, pepper, and red pepper flakes.

Place 1.5 to 2 tablespoons of filling in a cabbage leaf, fold sides, and roll tightly.

Heat oil in a non-stick skillet. Cook cabbage rolls seam side down for 3 to 4 minutes on each side until golden brown.

In a saucepan, heat 1 tablespoon of oil. Sauté minced garlic and ginger for 1 minute. Add tamari, rice vinegar, maple syrup, and water. Mix cornstarch with water, add to sauce, and stir until slightly thickened.

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