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If you have never tried gobo in sushi, you are missing out! Gobo is the Japanese name for burdock root, which is a popular ingredient in Japanese cuisine. It’s incredibly delicious and often used in sushi rolls, miso soup, kinpira, or other side dishes. My favorite is gobo sushi roll, where pickled gobo is rolled in sushi rice and seaweed sheet to make vegetarian rolls. Tangy, sweet and refreshingly crunchy!

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What is gobo root?

Gobo root comes from burdock, which is native to northern Asia and Europe. This plant is related to sunflowers and part of the daisy family. The edible part is the long and slender root. The skin is coarse, thin, and covered in dirt.

What does gobo (burdock root) taste like?

The gobo root is crisp, sweet and earthy. The pickled gobo in sushi is tangy, sweet, and crunchy.

Health benefit of gobo

Gobo root is an excellent source of powerful antioxidants which protect the body from cell damage due to free radicals and reduce inflammation. It also helps to improve health conditions by removing toxins from bloodstream and inhibit some types of cancer.

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Due to its great health benefits, gobo root (burdock root) is also used in the form of tea, oil, powder, in addition to gobo recipes.

Gobo in sushi recipe

Pickled gobo is a popular ingredient for sushi rolls to add extra flavor and crunchiness. You can use it as a standalone ingredient, or pair it with other ingredients such as cucumber, avocado, oshinko (pickled radish),and cooked eggs to make Futomaki.

Also called yamagobo, Japanese pickled gobo is made from burdock root brined in rice vinegar, sugar and salt mixture. Then the orange coloring is added, making it look a lot like baby carrots.

How to make gobo sushi

This simple recipe uses a few ingredients for a vegan sushi roll:

• Pickled gobo (burdock root): You can make your own at home, buy it at local Japanese grocery store or order it online from Amazon. Cut into thin matchsticks.
• Sushi Rice: It’s best to use Japanese short grain rice. To add more flavor to your rice, I recommend mixing your rice with small amount of vinegar, sugar, and salt.
• Nori (seaweed sheets)

You’ll also need a sushi rolling mat to make the sushi for the best-looking rolls.

Pro Tips for making the best gobo sushi roll

• To prevent rice from sticking to your hands: You can make Tezu, which is hand dipping liquid made with 1/4 cup water and 2 teaspoons rice vinegar. Wet your hands with Tezu, and it will prevent sticking.
• To prevent sushi rolls from falling apart: You need to tuck in and pull the bamboo mat while rolling. Try to squeeze the roll tightly. After that, place the bamboo mat over the sushi roll and gently squeeze the roll again. In addition, the rice should be neither too hot or completely cold when rolling. Ideally it’s warm but not hot.

Other ways to use gobo

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If you’d like to cook fresh gobo, kinpira is a popular recipe where thin gobo sticks and carrots sticks are sautéed in a hot frying pan with soy sauce, sugar, mirin, and sake.

Do you have to peel gobo burdock root?

The big ones, yes. The skin is usually coarse and woody, and you have to remove it before cooking. Wash your gobo first as it can be covered with dirt.

How to cut gobo?

For pickled gobo, I like to cut them into 4-inch segments and then cut into evenly-sized matchsticks. For kinpira, it’s best to julienne it as thinly as possible so that you can sauté them quickly.

Gobo substitutes in sushi roll

If you cannot find pickled gobo, here are some great substitutes (Note the flavor of your sushi roll will change slightly):

• Oshinko (pickled radish)
• Carrots
• Pickled cucumber

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Category: WHAT