Fancy popcorn with a Japanese twist? Seaweed is not for everyone, but you can still make very nice dishes with it. Popcorn with nori and furikake may sound a bit crazy, but it sure is delicious. And yes, quite addictive too!
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Use a pan with a lid for this recipe. Add the sesame oil to the pan. Make sure the bottom is covered.
Add a thin layer of popcorn to the pan. Make sure the bottom is just covered, so that the grains are well in the oil. Sprinkle with salt.
Shake the pan back and forth every 10 seconds so that the grains continue to move and are simultaneously surrounded by the oil.
As soon as the popcorn starts to pop, turn the heat to medium-low. Keep shaking back and forth every 5-10 seconds, until the pupa stops. Keep the lid on the pan for a while so that you don't get a last popped corn kernel on your face.
Using scissors, cut the norivel into squares of about 1 cm.
Put the popcorn in a bowl. Sprinkle with sesame oil and top with furikake and the chopped nori.