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Cooking the Rice
Start by cooking the rice. Here’s how:
- 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.
Preparing the Veggies
While the rice is cooking, chop the veggies and prep the cabbage leaves:
- Bring a large pot with water to a boil.
- 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. Repeat with the remaining leaves.
- Heat 1/2 tbsp oil in a skillet, then add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes.
- Add tamari and all spices. Cook for a further 1-2 minutes.
Assembling the Rolls
Once the rice is cooked, add it to the skillet and stir to combine. Then:
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- 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. Repeat with the remaining leaves.
Pan Searing the Rolls
To add a golden brown touch to your rolls:
- Heat 1/2 tbsp of oil in a skillet.
- Once hot, add 5 of the cabbage rolls.
- Pan sear for a few minutes from both sides until golden brown.
Making the Sauce…..
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