nori popcorn Print

seaweed popcorn

Prep Time
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All you need is a good popcorn. We’re fond of Arrowhead Mills white popcorn, which is certified gluten-free. Good butter helps too. The Sonnenburgs recommend cultured butter for the gut, if you eat butter, so I think this Vermont cultured butter might be worth the splurge. And of course, some high-quality nori.

Other than that, time to make popcorn.


feeds 6.
2 sheets nori
2 tablespoons sesame oil
1 cup popcorn
2 tablespoons butter
salt to taste


Prepare to cook. For best results, heat a large Dutch oven in a 400* oven until the pot is hot. This is not necessary or for the faint of heart. But if you happen to be cooking and have the oven on, it makes the corn pop fast to hit a hot pan.

Prepare the nori. Roll the sheets of nori into a tight cigar shape. With a sharp knife, slice the rolled nori into thin slices, then chop those slices into small pieces. Lay the chopped nori onto a baking sheet.

Pop the corn. Set a Dutch oven or large pot onto medium-high heat. When the pot is hot, pour in the sesame oil. When the oil is hot, add in the popcorn. Immediately put on the lid. Listen carefully for the sizzle. In the first few moments, give the pot a good shake once or twice, to make sure the popcorn doesn’t burn. When you hear the first corn kernel pop, pay attention and start shaking the pot around the burner in a circular motion, stopping once in awhile to listen. When the last kernels have stopped popping — and there are always an errant one or two who wait until the last moment — move the pot to the back of the stove. Wait a minute or two before you take off the lid.

Finish the popcorn. Set a small skillet onto the burner and turn down the heat to medium-low. Add the butter to melt it. Transfer the popcorn to a large bowl. Pour the melted butter over the popcorn and gently toss the popcorn to coat it with the butter. Tumble the buttered popcorn onto the nori slices on the baking sheet and toss the popcorn around until everything is jumbled together.

Move the popcorn back to the large bowl and add salt to taste. Eat immediately.


Feel like playing? You could use any oil you want here. We liked the taste of the sesame oil with the nori but we’re also big fans of coconut oil for popping corn. If you wanted to save time in slicing up the nori, simply crumble a small package of roasted seaweed snack onto the popcorn and combine.