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.