Gobo Sushi

Course: Main Course

Cuisine: Asian, Japanese

Prep Time: 20

Total Time: 20

Servings: rolls

Calories: 179kcal

Author: Quynh Nguyen

This gobo sushi roll is crunchy, savory, and refreshing—made with just a few ingredients and packed with flavor. Perfect for sushi nights at home, this easy roll features pickled burdock root (yamagobo), seasoned sushi rice, and nori for a simple, veggie-friendly bite you’ll want to make on repeat.

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Equipment

sushi rolling mat

Ingredients

Sushi Rice

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

Gobo Sushi Roll

16 oz yamagobo (pickled burdock root)
2 nori sheets, cut in half

For Serving (optional)

soy sauce
wasabi
pickled ginger

Instructions

Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm cooked sushi rice. Set aside to cool slightly.
Prep the gobo and nori: Cut nori sheets in half. Slice yamagobo into thin matchsticks. Cover your bamboo rolling mat with plastic wrap for easy cleanup.
Assemble the rolls: Place nori shiny side down on the mat. Wet your fingers and spread a thin layer of rice over the nori, leaving a ½-inch gap at the top. Flip the sheet so the rice faces down.
Add fillings: Place a few strips of yamagobo along the center of the nori. Roll tightly using the bamboo mat, applying gentle pressure to shape and seal.
Slice and serve: Use a sharp, damp knife to slice into 6–8 bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition