Another delicious Japanese recipe that you definitely need to try out!
If you’re a seafood yamagobo sushi lover, then you will certainly love this one. It has one additional component than the regular sushi roll that takes this recipe to a whole new level. The burdock root, also known as Gobo or yamagobo. The sweet, crunchy, and savory taste of the pickled gobo makes the experience of eating this dish unlike any other.
One of the cool things about the pickled Gobo is that you can easily make your own, or buy a ready-made one from any local Japanese grocery store or even Amazon, so finding it is not an issue. It has an interesting orange color, obtained from the food colorant added in the rice vinegar, sugar, and salt mixture made for the brining of the roots.
Some tips you need to consider
- You need to wash your gobo well before brining it, as it’s usually a bit dirty. Also, in the case of large roots, then the skin might be a bit hard and thick, so it’s better to peel it.
- Just like any other sushi, it’s better to use high-quality, short-grain rice for extra fluffiness. You should also mix your rice with a small amount of vinegar, sugar, and salt to enhance its flavor.
- Make sure you have some Tezu water in a small bowl when rolling the sushi to prevent the rice from sticking to your fingertips. It’s fairly easy to make. You just need to mix 1/4 cup of water and 2 teaspoons rice vinegar together.
- Avoid putting your rice in the fridge to cool down. It will affect its taste and texture!
- Squeezing the rolls while and after rolling them gently with your hands prevent the rolls from falling apart.
Gobo Sushi Roll Recipe
For sushi rice
- 1 cup of sushi rice
- 1 cup of water
- 1 ½ tablespoons of sushi vinegar (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)
Gobo sushi rolls
- 10 oz of pickled gobo
- 3 Nori sheets
Optional for serving
- Pickled ginger
- Soy sauce
To make sushi rice:
- Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
- Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt. Leave them aside and start preparing the sushi rolls.
Assembling of the sushi rolls:
- Slice the pickled gobos into fine, thin, lengthy slices.
- Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
- Spread only ¼ of the nori sheet on the mat with the shiny surface facing the mat.
- On the nori sheet, put ¾ cup of the cooked rice leaving about ½ an inch from the top of the sheet free. Wet your fingertips with tezu water before you start rolling the sheet.
- Spread the gobo slices on the rice.
- With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
- Cut the roll into bite-sized pieces and serve up with soy sauce or pickled ginger.
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