Fried slices of Goteborg sausage topped with sticky, white rice, and sprinkled with furikake. Kaua’i’s popular Goteborg sausage musubi is an open faced twist on the classic spam musubi.
If you’re from Kaua’i, chances are you had this growing up. Some call it a UFOs or flying saucers, some call it a musubi, some call it Goteborg sausage musubi. Whatever you call it, it’s yummy.
These open faced musubis are great for kids. Perfectly portioned finger foods ready to eat at your next family gathering, sporting event, or just at home when you feel like eating a snack.
Here are some other island favorite recipes for you to enjoy
What is Goteborg sausage?
It’s a large Sweedish sausage made of beef and pork. And by large I mean it’s nearly 18 inches long and over 2 inches in diameter. Definitely able to feed a crowd with that.
“You can’t pronounce it, but you’ll enjoy it” says Hormel’s website, maker of this popular meat.
Where can I find Goteborg sausage?
In the refrigerator section of your grocery store, often near the deli meats.
How to cook Goteborg sausage?
Very similar to Portuguese sausage, this meat is best cooked when sliced in about ⅛ inch rounds and pan fried. The edges of the meat will start to curl up making for a perfect vessel to hold a scoop of rice and toppings.
What toppings are used on Goteborg sausage musubi?
The classic musubi is topped with furikake, a dry Japanese seasoning. You can find it in the Asian aisle of your grocery store and for my mainland friends online. But you can really use anything: poke, taegu, ume, kim chee, takuand. Or just eat it plain.
How to store Goteborg sausage musubi?
These are best eaten the same day it’s made. You can store these in the refrigerator in an airtight container, but often times the rice dries out. You could put a wet napkin in the container to help combat this. These are quick to make, but it making these ahead of time you could fry the sausage and store that until ready and just cook the rice at the time of need.
How to make Goteborg sausage musubi?
All you need is: Goteborg sausage, rice, and furikake.
Slice Goteborg sausage into ⅛ inch slices. In a large pan set to medium high heat, fry the slices until slightly crispy, about 5-7 minutes on each side. Remove from pan and place on a paper towel to drain off excess oils. Arrange on a baking dish or serving tray with curled edges facing up. Add one scoop of cooked white rice, or the rice of your choice, to each sausage. Top with a sprinkle of furikake. Enjoy!
- ½ pound Goteborg sausage
- 2 cups cooked white rice
- 3 tablespoons furikake
- Slice Goteborg sausage into ⅛ inch slices.
- In a large pan set to medium high heat, fry the slices until slightly crispy, about 5-7 minutes on each side.
- Remove from pan and place on a paper towel to drain off excess oils.
- Arrange on a baking dish or serving tray with curled edges facing up. Add one scoop of cooked white rice, or the rice of your choice, to each sausage.
- Top with a sprinkle of furikake. Enjoy!
*You can also use poke, taegu, takuan, ume, and other options for toppings.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 206mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 3g
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