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nori sesame popcorn_hotforfood

nori sesame popcorn

This savory style popcorn is infused with a combo of Japanese flavors like nori and black & white sesame seeds!

Course Snack
Cuisine American, Japanese
Keyword nori, popcorn, sesame seeds
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14 cups
Author Lauren Toyota

Ingredients

  • 1 x 10 g pkg roasted seaweed snacks or 3 sheets sushi nori
  • 1/4 C nutritional yeast
  • 1/4 C dehydrated minced onion
  • 1/8 C black sesame seeds
  • 1/8 C white sesame seeds
  • 1 tsp sea salt
  • 2/3 C coconut oil
  • 6 tbsp melted coconut oil
  • 1 C jumbo popcorn kernels

Instructions

  1. If you’re using whole sheets of sushi nori you’ll need to roast them. To do this, preheat the oven to 350°F. Place the nori sheets on a baking sheet in one layer. Bake for 5 to 7 minutes, flipping halfway during the baking time, until roasted and crispy. Let them cool down at room temperature before pulsing in a food processor or in a coffee grinder, as per below. 

  2. I recommend using a clean coffee grinder to get the topping into a very fine powder. You’ll do this in batches adding the broken up pieces of roasted nori sheets OR cutting the roasted seaweed snacks into smaller pieces. Pulse the pieces of nori in the coffee grinder until they’re very fine. The seaweed snacks have additional oil so they will stick to the coffee grinder. You’ll need to stop and start the grinder to push the pieces toward the blade and continue pulsing. 

  3. Remove the nori into a bowl once it’s fine enough. Then add the nutritional yeast, dehydrated minced onion, sesame seeds, and sea salt to the coffee grinder and pulse until it resembles a fine crumb or powder. Add this to the bowl with the nori powder and combine until well mixed.

  4. To make the popcorn, have the 6 tablespoons of coconut oil already melted as you’ll use this to top the popcorn with the nori sesame topping. Either melt it in the microwave or in a separate small saucepan.
  5. Heat a large pot with a tight fitting lid over medium-high heat. Add a 1/3 cup of coconut oil and 2 popcorn kernels. Place a tight fitting lid on the pot. Wait to hear the kernels pop. Then add a 1/2 cup of the jumbo popcorn kernels. It’s tempting to do more than that, but you will end up with more un-popped kernels in the end. They should begin popping in about 10 seconds. Shake the pot every 10 to 20 seconds or so, so the kernels don’t burn.
  6. Once the pot has settled and the popcorn has finished popping, carefully remove the lid and add half of the melted coconut oil and half of the nori sesame topping. Take a spatula or wooden spoon and stir to coat the popcorn. You can also place the lid back on the pot and shake the pot carefully to coat the popcorn with the topping.
  7. Pour this into a large bowl or wide baking dish to cool. Then wash out the pot and repeat the steps above to make a total of 14 cups of popped popcorn.