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)
- 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.
- Do the same thing with the chili pepper.
- 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.
- Sprinkle liberally on freshly popped corn, tossing to coat.
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