Cabbage Rolls:

  • 2.08 cups (416.67 g) dry sushi rice or any short-grain rice
  • 1.67 large napa cabbage (10-12 leaves)
  • 1.67 tbsp oil divided
  • 1.67 medium onion diced
  • 1.25 tbsp ginger minced
  • 5 garlic cloves minced
  • 1.67 medium (200 g) carrot diced
  • 3.33 medium (116.67 g) peppers diced
  • 13.33 white button mushrooms diced (I used canned)
  • 3.33 tbsp tamari or coconut aminos
  • 0.83 tsp each of sea salt, ground pepper, onion powder
  • 0.42 tsp red pepper flakes or to taste
  • Sesame seeds to garnish


  • 1.67 tsp oil e.g. sesame oil
  • 0.83 tbsp ginger minced
  • 3.33 garlic cloves minced
  • 2.5 tbsp tamari or coconut aminos
  • 1.67 tbsp rice vinegar
  • 1.25 tbsp maple syrup
  • 0.83 cup (200 ml) water
  • 0.83 tbsp cornstarch
  • Salt, pepper, red pepper flakes, smoked paprika to taste


Cook the rice

  • You can watch the video in the post for visual instructions.Soak the sushi rice in a bowl with plenty of water for about 45-60 minutes, then drain. Cook it with the mentioned amount of water and some salt in a saucepan until tender, about 10-12 minutes.

Cook the veggies

  • Meanwhile, chop the veggies and prep the cabbage leaves. Bring a large pot with water to a boil, then add in 3-4 of the cabbage leaves and cook them for 2-3 minutes until softened. Place the cooked leaves into a bowl with cold water, then set aside. Do this with the remaining leaves.
  • Heat 1/2 tbsp oil in a skillet, add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes, then add tamari, and all spices. Cook for a further 1-2 minutes.


  • Once the rice is cooked, add it to the skillet and stir to combine. Turn off the heat and taste the mixture. Add more seasonings if needed.
  • Place a cabbage leaf on a plate and put about 1 1/2 – 2 tablespoons of the rice mixture in the middle. Fold in the sides and the top over the filling and roll it up. Place it on a plate. Do this with the remaining leaves.

Pan sear the rolls

  • Heat 1/2 tbsp of oil in a skillet, and once hot add 5 of the cabbage rolls. Pan sear for a few minutes from both sides. The rolls should be golden brown.

Make the sauce

  • Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, maple syrup. Let it cook for about 1-2 minutes. Mix the water with cornstarch to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.


  • Pour the sauce of the cabbage rolls and garnish with sesame seeds. Enjoy!