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  • Author: Emily Roselyn
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1hr
  • Yield: 3


You are losing something if you have never tried gobo in sushi. Burdock root, also known as gobo in Japanese, is a prominent component in Japanese cuisine. It’s a popular ingredient in sushi rolls, miso soup, kinpira, and other side dishes. My favorite vegetarian sushi roll is the gobo sushi roll, which consists of pickled gobo rolled in sushi rice and seaweed sheet. Tangy, sweet, and crunchy to the core!


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 pickled gobo (yamagobo)
  • 3 sheets nori (seaweed sheet)

Optional for Serving:

  • soy sauce
  • pickled ginger


Make the sushi rice

  • Using cold water, rinse the rice until the water runs clear. Then, in the rice maker, combine the rice and water and cook according to the manufacturer’s instructions. (We use less water in this recipe so the rice doesn’t go mushy when squished into the sushi roll.)
  • Transfer the boiling rice to a large mixing bowl and set aside to cool slightly. Stir in the sushi vinegar while it’s still hot (the mixture of rice vinegar, sugar, and salt). Remove from the equation.

Assemble gobo sushi rolls

  • Cut the picked gobo into thin pieces lengthwise.
  • Place a piece of plastic wrap on top of the bamboo mat (this will make clean up easier).
  • 1/4 of the seaweed sheet should be cut off and placed on top of the bamboo mat, shining side down.
  • Spread 3/4 cup cooked rice evenly over nori, leaving 1/2 inch of space at the top of the sheet. (To avoid stickiness, dip your palm in Tezu vinegar water*.)
  • On top of the rice, arrange pickled gobo strips.
  • Lift the edge of the bamboo mat up and over the filling with your thumbs.
  • Roll the bamboo mat away from you and firmly pack the rice and contents.
  • If desired, top with soy sauce and pickled ginger.


  • * To make Tezu water for dipping hands, combine 1/4 cup water and 2 teaspoon rice vinegar in a small bowl.
  • Warm sushi rice should not be put in the fridge to cool down since it will change the taste and texture.
  • Category: Dinner, Lunch, Snack
  • Method: Baked
  • Cuisine: Japanese


  • Serving Size: 3 Rolls (24 Pieces)
  • Calories: 299kcal
  • Sugar: 3g
  • Sodium: 15mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 67g
  • Fiber: 5g |
  • Protein: 6g
  • Cholesterol: 0g

Keywords: Gobo Roll, Gobo Sushi, Gobo Sushi Roll, Pickled Gobo