Gobo Sushi Roll

Make the sushi rice

1. Rinse the rice with cold water until the water runs clear. Then add rice and water to the rice maker and cook according to the instruction. (For this recipe, we use less water so the rice won’t get mushy when squeezed in the sushi roll)
2. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (the mixture of rice vinegar, sugar, and salt). Set aside.

Assemble gobo sushi rolls

1. Cut the picked gobo lengthwise into thin strips.
2. Lay out the bamboo mat with a piece of plastic wrap on top (this will make clean up easier).
3. Cut off 1/4 of the seaweed sheet, and place it on top of the bamboo mat, shinning side facing down.
4. Take about 3/4 cup cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. (You can dip your hand in Tezu vinegar water* to prevent sticking.)
5. Place pickled gobo strips on top of the rice.
6. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
7. Roll the bamboo mat away from you and press the rice and filling together firmly.
8. Serve with soy sauce and pickled ginger if desired.