Spicy Nori Popcorn Seasoning – Recipe

Spicy nori furikake seasoning for popcorn

I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night blogging sessions for a bit.

I think you'll enjoy this simple condiment for popcorn, whether you simply eat the heck out of it while watching Forbidden Planet or offering it on the side of a Japanese fusion veggie ceviche.

Technically what we are making here is a very simple furikake, a dry seasoning usually used on rice but actually delicious in many contexts. Gomashio is another example. A good Japanese grocer will sell many such blends, some vegetarian and others not. Making your own opens up a world of possibilities. Grinding the seasoning very finely allows it to adhere to the popcorn.

This will take you all of 5 minutes, you can pretty much knock it out while the corn finishes popping. After you've made it once you'll be easily able to adjust the salt/umami/heat ratio to your own preference.

Spicy Nori Popcorn Seasoning
Vegetarian, vegan, and gluten-free
Makes enough for many, many servings of popcorn

  • 2 sheets nori
  • 1 dry chili pepper of your choice (morita is nice), seeds and ribs removed
  • 1/2 teaspoon sea salt (fleur de sel is a good choice)
  1. Hold a sheet of nori in a pair of tongs and toast lightly over an open medium flame, being careful not to set it on fire or burn your hands. Toast for maybe 20 seconds, moving it around to get the whole sheet. Repeat with the other sheet.
  2. Do the same thing with the chili pepper.
  3. Break up the nori and the chili pepper small enough to put into a spice grinder, add the salt, and whiz for a long time, until it is a completely fine powder. Taste and adjust salt as needed.
  4. Sprinkle liberally on freshly popped corn, tossing to coat.
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Posted by Michael Natkin on Tuesday, July 6th, 2010 in Appetizers, Gluten-Free or modifiable, Recipes, Sauces and Condiments, Vegan or Modifiable.

14 Responses to “Spicy Nori Popcorn Seasoning – Recipe”

  1. Reply
    July 6, 2010 at 5:58 am #

    My usual truffle salt may have a competitor now. Can’t wait to try this!

  2. Reply
    July 6, 2010 at 10:28 am #

    Similar nori recipe is a favorite in Hawaii, packaged and sold with packet of microwave popcorn. But, thanks to you, I can make my own!

  3. Reply
    Michael Natkin
    July 6, 2010 at 3:07 pm #

    I'll be darned! How spicy is it?

  4. Reply
    July 6, 2010 at 4:37 pm #

    That sounds awesome. It would make a great garnish for too. Thanks.

  5. Reply
    July 6, 2010 at 7:13 pm #

    Ahhh, I have a high spice tolerance, so I tend to up the heat when making this seasoning. My favorite use? Take a plate of shrimp fried rice, top it with a soft egg, then dust the top with this seasoning magic. YUM!

  6. Reply
    July 7, 2010 at 9:00 am #

    Not spicy at all. Of course, using your recipe is a cut above, so why not make your own! But I vaguely remember seeing this packaged stuff at Uwajimaya. I just did a quick search to refresh my memory and sure enough there is a “Hawaii Popcorn Company” that sells packets of microwave popcorn with toppings that include mochi crunch (rice crackers), nori and butter flavoring.

  7. Reply
    July 7, 2010 at 3:22 pm #

    What a great idea.. am tossing all sorts of alternative uses for this around in my head already! thanks for the great recipe!

  8. Reply
    July 8, 2010 at 5:38 pm #

    I love playing with popcorn seasoning! I can’t wait to try this recipe, but does the seasoning stick well to the popcorn without any kind of oil ingredient? Usually when I add parmesan or flavored salts it just ends up at the bottom of the bowl. Any tips to solve this?

  9. Reply
    July 8, 2010 at 7:13 pm #

    Yum! I love nori and I love seasoned popcorn. I agree with Kim’s comment though that most of the seasoning ends up at the bottom of the bowl. Thanks for the recipe! I will definitely be trying this.

  10. Reply
    Michael Natkin
    July 8, 2010 at 7:57 pm #

    @Kim, @Melissa – I make my popcorn the traditional way, in a big pot with a bit of oil, so there is something for the seasoning to stick to. This stuff is ground so fine it doesn't take much fat at all. But if you are an air-popper than yeah, you will need to add something to create a little stickiness.

  11. Reply
    July 9, 2010 at 4:56 pm #

    M, what kind of oil do you use? Vegi? Peanut? Coconut?

  12. Reply
    Michael Natkin
    July 9, 2010 at 7:05 pm #

    I tend to use Spectrum High Heat Safflower oil as my general purpose neutral oil, and it works fine for popcorn.

  13. Reply
    July 14, 2010 at 9:01 pm #

    LOVE!!!! I’ll sneak my own popcorn into the movie theatre (that buttery crap is nasty!)

  14. Reply
    August 27, 2011 at 9:32 pm #

    Its called a HURRICANE! and its delicious!

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