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Gobo Sushi Roll
If you have never tried gobo in sushi, you are missing out! Gobo is the Japanese name for burdock root, which is a very popular ingredient in Japanese cuisine. It’s incredibly delicious and often used in sushi rolls, miso soup, kinpira, or other side dishes. My favorite is gobo sushi roll, where pickled gobo is rolled in sushi rice and seaweed sheet to make vegetarian rolls. Tangy, sweet and refreshingly crunchy!
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
3
Rolls (24 Pieces)
Calories:
299 kcal
Course:
Snacks, Lunch, Dinner
Cuisine:
Japanese
Ingredients
For sushi rice:
- 1 cup sushi rice (I recommend using Japanese short grain rice)
- 1 cup water
- 1 ½ tablespoons sushi vinegar or mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt
Gobo Sushi Rolls:
- 10 oz gobo yamagobo, pickled
- 3 heets nori (seaweed sheet)
Optional for Serving:
- soy sauce
- pickled ginger
Instructions
Make the sushi rice
- 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)
- 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.
Cup of Yum
Assemble gobo sushi rolls
- Cut the picked gobo lengthwise into thin strips.
- Lay out the bamboo mat with a piece of plastic wrap on top (this will make clean up easier).
- Cut off 1/4 of the seaweed sheet, and place it on top of the bamboo mat, shinning side facing down.
- 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.)
- Place pickled gobo strips on top of the rice.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together firmly.
- Serve with soy sauce and pickled ginger if desired.
Notes
- * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoon rice vinegar.
- Don’t put warm sushi rice to the fridge to cool down as this will affect the taste and texture.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
15mg
(1%)
Potassium
339mg
(7%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
135IU
(3%)
Vitamin C
4mg
(4%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3 Rolls (24 Pieces)
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 339mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.