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