Homemade Furikake Seasoning for Popcorn

Made with seaweed flakes, melted butter, and — most surprisingly — hints of savory, dried fish, furikake is a unique, fresh, and healthy take on popcorn toppings.

November 2016

  • Furikake is a Japanese seasoning that easy to make at home!
    Photo by Bill Milne
  • “Superfood Seagreens: A Guide to Cooking with Power-Packed Seaweed” by Barton Seaver.
    Cover courtesy Sterling Epicure

Yield: about 1 cup furikake

Seagreens are a vastly underutilized food source. Despite their myriad of health benefits, they don’t come to mind when most home cooks get ready to prepare a meal, even though seagreens can easily take the place of many, more familiar ingredients. Barton Seaver’s book, Superfood Seagreens (Sterling Epicure, 2016), is the perfect introduction to these plentiful and sustainable greens. From advice on where to buy and how to prepare them — whether smoking, rehydrating, or blanching — to tips on seagreen-friendly kitchen tools and herbs, this book will help to make your meals as delicious as possible.

Furikake is a wonderful blend of salty, spicy, and savory flavors that, when simmered in a little bit of butter and then drizzled over hot, fresh-popped corn, becomes not only a colorful, unique snack but also a fun way to welcome guests and start conversations at a dinner party.


• 1/2 cup raw or toasted sesame seeds
• 3 sheets nori, dry toasted
• 3 heaping tablespoons bonito flakes
• coarse popcorn salt
• unpopped popcorn kernels
• melted butter


1. Place 1/4 cup sesame seeds in a large bowl.

2. To make the furikake, in a spice grinder, pulse the remaining 1/4 cup sesame seeds until powdered. Do not overprocess — you do not want to create a paste.

3. Add the powdered sesame seeds to the whole sesame seeds.

4. Add half the nori to the grinder and pulse until it is a fine powder, and reserve. Pulse the remaining nori into small flakes, and reserve. Pulse the bonito flakes into small flakes. Combine all and season with popcorn salt to taste.

5. Pop as much popcorn as you care to eat according to the package directions. Drizzle with butter and dust with furikake.

More from Superfood Seagreens:

Homemade Pesto with Kelp, Walnut, and Ginger

Reprinted with permission from Superfood Seagreens © 2016 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Bill Milne.

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