Ginger-Tamari Cabbage Rolls

Ingredients

• 1 1/4 cups dry sushi rice (short-grain rice, approximately 250 g)
• 1 large head napa cabbage (10-12 leaves)
• 1 medium onion (diced)
• 5 cloves garlic cloves (minced (3 for filling, 2 for sauce))
• 1 tbsp fresh ginger (minced (3/4 tsp for filling, 1/2 tbsp for sauce))
• 1 medium carrot (approximately 120 g, diced)
• 2 medium bell peppers (approximately 70 g total, diced)
• 8 medium white button mushrooms (diced, fresh or canned)
• 2 tbsp neutral oil (divided for cooking (1 tbsp for filling, 1 tbsp for searing))
• 3.5 tbsp tamari or coconut aminos (divided (2 tbsp for filling, 1.5 tbsp for sauce))
• 1 tsp sea salt (to taste, divided between filling and sauce)
• 1 tsp ground black pepper (to taste, divided between filling and sauce)
• 1/2 tsp onion powder (to taste)
• 1/2 tsp red pepper flakes (to taste, divided between filling and sauce)
• 1 tsp sesame oil (for sauce)
• 1 tbsp rice vinegar (minced)
• 3/4 tbsp maple syrup (minced)
• 1/2 cup water (approximately 120 ml)
• 1/2 tbsp cornstarch (for thickening sauce)
• 1/4 tsp smoked paprika (to taste)
• 2 tbsp sesame seeds (for garnish)

Instructions

1. 1

   Soak the sushi rice in a bowl with plenty of water for 45-60 minutes, then drain well.

2. 2

   Cook the drained rice with water and salt in a saucepan over medium heat until tender, about 10-12 minutes.

3. 3

   While the rice cooks, chop the onion, ginger, garlic, carrot, peppers, and mushrooms. Bring a large pot of water to a boil and blanch the cabbage leaves in batches for 2-3 minutes until softened, then transfer to a bowl of cold water and set aside.

4. 4

   Heat oil in a skillet over medium-high heat, then add the onion, ginger, and garlic. Sauté for 1-2 minutes until fragrant, then add the carrot, peppers, and mushrooms and cook for 2-3 minutes more.

5. 5

   Stir in the tamari and all filling spices (salt, pepper, onion powder, and red pepper flakes), cooking for 1-2 minutes until well combined.

6. 6

   Add the cooked rice to the skillet and stir to combine. Turn off the heat and taste the mixture, adjusting seasonings as needed.

7. 7

   Place a softened cabbage leaf on a plate, add 1½–2 tablespoons of the rice filling in the center, then fold in the sides and roll up tightly. Repeat with the remaining leaves.

8. 8

   Heat oil in a skillet over medium-high heat and pan-sear the cabbage rolls in batches for 2-3 minutes per side until golden brown.

9. 9

   Heat oil in a saucepan over medium heat, then add the ginger and garlic and cook for about 30 seconds until fragrant. Add the tamari, rice vinegar, and maple syrup, and simmer for 1-2 minutes.

10. 10

    Mix the water with cornstarch to create a slurry and pour it into the saucepan. Add salt, pepper, red pepper flakes, and smoked paprika, then cook for 2-3 minutes more until the sauce thickens.

11. 11

    Plate the cabbage rolls and drizzle with the warm sauce. Garnish with sesame seeds and serve.

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