How to Make Hurricane Popcorn

Once sold as snack food on the streets of Hawaii, hurricane popcorn is now a widely available, prepackaged product. Yet making your own homemade version isn't much more complicated than buttering and salting traditional popcorn, provided you have access to Asian food products. Authentic hurricane popcorn includes nori furikake -- a Japanese rice seasoning that blends dried seaweed, sesame seeds and bonito flakes. It's also traditional to accent the treat with small Japanese rice crackers.

Things You'll Need

  • Unflavored popcorn kernels
  • Air popper (if using)
  • Mixing bowl
  • Butter
  • Microwave-safe bowl or small saucepan
  • Soy sauce
  • Whisk
  • Wooden spoon
  • Japanese rice seasoning (nori furikake)
  • Japanese rice crackers (mochi crunch or arare)

Instructions

  1. Prepare the popcorn in an air popper or microwave, depending on the variety. It's best to use unflavored popcorn, because you'll be adding butter and seasonings.

  2. Melt a couple of spoonfuls of butter in the microwave or on the stove top, then drizzle in a bit of soy sauce. For a large bowl of popcorn, use about half a stick of butter and a small spoonful of soy sauce.

  3. Whisk the butter and soy sauce together, then pour the blend over the fresh popcorn. Gently toss the popcorn to distribute the buttery mix evenly.

  4. Shake a generous amount of the furikake over the popcorn, and toss it gently to distribute the seasoning. How much you use should mostly be guided by taste, but most of the kernels should be lightly speckled with the furikake.

  5. Add a small amount of rice crackers. Again, how much you use is up to you, but ideally you'd want 1 or 2 of the small crackers per handful of popcorn. In general, the proportion is about 16 parts popcorn to 1 part rice crackers.

  6. Toss the mixture one last time to distribute the crackers. Garnish with an additional sprinkling of furikake, and serve.

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