Hurricane popcorn is a snack well known across Hawaii. This popcorn is also known as nori popcorn, as they are made with furikake – a seasoning with nori sheets.
The main ingredients for hurricane popcorn is popcorn, melted butter and furikake, and Japanese rice crackers, known as mocha crunch.
This popcorn is such a delightful snack with a crunchy and unique flavor.
What Is Hurricane Popcorn?
Hurricane popcorn is what is known as Hapa food to Hawaiian islanders. The Hapa is a term that, while broad, can refer to the culinary mixing of cultures. This fusion of different cultures results in a delicious salty and crunchy popcorn mix.
The mix can be made classic or spicier, depending on the type or rice crackers added.
What Is Furikake?
Furikake is a seasoning made with nori sheets, toasted sesame seeds, and bonito flakes. This seasoning is used for rice, vegetables, fish, and eggs.
If you want to make your own, you can too. I chose to make my own because I had some leftover quality nori sheets and it was a great way to use them.
To make furikake, you will need:
- 2 nori sheets
- ½ cup sesame seeds
- ½ tsp salt
- ½ tsp sugar
- 1-2 tbsp bonito flakes (optional but highly recommended)
To make furikake, crumble the nori sheets with your hands or cut them into small pieces with scissors. Toast the sesame seeds until fragrant and golden brown. Use a large dry skillet for this.
Combine Nori, sesame seeds, salt, and bonito flakes. Toss to combine. Store in an airtight container for up to 6 months.
What Are The Best Popcorn Kernels?
Before making this recipe, it may be helpful to know which popcorn kernels to use for this particular recipe. That’s right, there’s more than one kind of popcorn kernel!
If you are thinking about classic movie theater popcorn that pops into large irregular snowflake shapes, then you have to look for butterfly or snowflake kernels.
Here are some of the most popular corn kernels and what to expect when popped.
- Mushroom popcorn kernels. This popcorn has a unique shape and its kernels are larger than any other variety. The popped kernels look like tiny white mushrooms. They are perfect for caramel or chocolate toppings as they are big and can really nicely soak up the liquid without them becoming too soggy.
- Yellow popcorn kernels. These are the classic popcorn kernels. These popcorn kernels are crispier than the other varieties. They come in medium to large varieties and have the classic butterfly shape.
- Butterfly popcorn kernels. They have an irregular shape when popped, resembling wings. They have a mild flavor and are best suited for toppings that do not need to adhere to the popcorn’s surface.
- White popcorn kernels. These are perfectly white when they pop. Their texture is fluffier and more tender than yellow popcorn, and in most cases, they are harder to find. If you want aesthetically pleasing popcorn, try finding these.
The Importance Of Salt
Now here is a little trick you can do to season your popcorn perfectly.
When ground down to the typical size found in salt shakers, the granules are fairly small and easy to mix into a recipe.
However, when you sprinkle it over your popcorn, the salt just slides off the popcorn and ends up gathering in the bottom of the bowl.
What I like to do is to make my own popcorn salt. I grind ¼ cup of the kosher salt in a coffee grinder or small food processor until it is very fine.
I keep this stashed in a spice jar and use it for my popcorn all the time. Also, I used this salt as a part of my Furikake seasoning.
How To Make Hurricane Popcorn
Assemble your ingredients.
Toss the popcorn with some oil in a saucepot.
Set the popcorn over a stove, medium heat, with the lid on.
Pop the popcorn and remove from the heat. Leave for 30 seconds before you remove the lid.
Pour the melted butter over the popcorn and toss them to coat with the butter.
Sprinkle the popcorn with furikake and salt and add arare.
Toss the popcorn, serve, and enjoy!
- ½ cup popcorn kernels
- ½ cup arare, Japanese rice snack, plain or spicy
- ½ cup melted butter or ghee
- ¼ cup firukake
- ½ tsp popcorn salt
- Toss the popcorn with some oil in a saucepot.
- Set the popcorn over a stove, medium heat, with the lid on.
- Pop the popcorn and remove from the heat. Leave for 30 seconds before you remove the lid.
- Pour the melted butter over the popcorn and toss them to coat with the butter.
- Sprinkle the popcorn with furikake and salt and add arare.
- Toss the popcorn and serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 22mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g