Gobo Sushi

5 from 1 vote

Gobo sushi is a super simple vegan sushi recipe made with just three ingredients. If you’re looking for a new kind of sushi to make at home, give this refreshingly tangy roll a try!

Course Appetizer, Main Course

Cuisine Japanese

Prep Time 10

Servings

Calories 251kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 cup uncooked sushi rice cooked according to package instructions
2 tbsp seasoned rice vinegar
3 sheets nori
3 oz pickled gobo

Instructions

Once cup of sushi rice has been cooked, pour the 2 tbsp of seasoned rice vinegar over the rice. Mix to coat the rice, then set the rice aside to cool a bit.
Cover your sushi mat in plastic wrap for easy cleanup.
Cut the top ¼ of the nori sheet off. Place the remaining ¾ of the nori sheet on your sushi mat, shiny side down.
Place about ⅓ of the rice on the nori sheet and spread in a thin layer.
Cut 3 oz pickled gobo into quarters lengthwise, so that you have very thin and long pieces of gobo. Place about 4 of these cut pieces of gobo in the center of the rice.
Then roll the sushi. To roll the sushi, place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.
Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll. Gently press with your hands again to make sure that the rice on the outside edge is sticking together.
If you need visual instructions for this process, I enjoyed watching this video.
Remove the roll from the mat. Remove the plastic from the mat. Cut each roll into 8 pieces.
Serve and enjoy!

Video

Notes

Pickled Gobo (Burdock Root): You can find gobo already pickled in most Asian supermarkets. If you’re feeling extra ambitious you could even pickle your own burdock root!
Sushi Rice: Japanese sushi rice is the best rice to use for this recipe. You can find it at an Asian supermarket. It’s a short-grain rice that is chewy and sticky and is perfect for holding a roll together. You can use plain white rice if that’s all you have on hand but your roll may dry out a little quicker or not hold together as well.
Rice Vinegar: Rice vinegar adds great flavor to your rice and brings out an extra layer of flavor in your gobo too. It also makes the texture perfect for rolling.
Seaweed (Nori): You can find sheets of seaweed in most supermarkets in the Asian food aisle or you can purchase it online.
One of the biggest complaints about making sushi is having a roll that falls apart. As you roll, make sure you apply good pressure to the roll to squeeze it together with each turn.
It’s best to use rice that is warm, but not hot or cold. If you make your rice fresh, let it sit for about 30 minutes at room temperature for the best texture. Using hot rice may create sticky rolls while cold rice may not stick together at all.
If you don't want to purchase a sushi roller, you could try rolling your sushi into more of a cone shape. This type of hand-rolled sushi is called temaki sushi.

Nutrition