Göteborg Tuna Poke Musubi

1 lb Ahi tuna loin cut into 1/2 -inch cubes
1/4 cup minced white onion
1 tsp fresh ginger, grated
3 tbsps green onions, thinly sliced
3 tbsps soy sauce
1 tsp sesame oil
1 tsp toasted sesame seeds
1 tsp red pepper flakes
1/2 lime, juiced
6 thin slices of Göteborg or any summer sausage
2 tbsps Olive oil
2 tsps Nori flakes (dried seaweed)
2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
To cook the sushi rice, rinse in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Let stand until cool enough to handle. In a small saucepan, combine the rice vinegar, vegetable oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
In a medium bowl, mix together onion, ginger, soy sauce, sesame oil, sesame seeds, and red pepper flakes.  When ready to serve, mix in the tuna and sprinkle lime juice over mixture. Heat Olive oil in a pan over medium-heat.  Fry the sausage slices in several batches until each one takes on a concave shape.  Remove from heat and place on a plate lined with paper towel to drain excess oil. Take one sausage slice at a time and top with 1/2 cup of sushi rice (try using an ice cream scoop to measure and set the rice on the sausage. Top the rice with desired amount of tuna poke.  Repeat process for the rest of the musubi.  Garnish each musubi piece with nori flakes and some additional sliced green onions. Serve with a side of soy sauce, wasabi and pickled ginger. Great with hot tea!

One thought on “Göteborg Tuna Poke Musubi

  1. Pingback: Onigirazu Japanese ‘Sandwiches’ | my bay kitchen

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