Turn everyone’s favorite movie snack into an alkalizing immune booster with Pacific Popcorn Powder. This Furikake-style blend can be made in advance and stored in an air-tight container in the freezer for weeks. The sesame oil pairs well with the sesame seeds and nori, but feel free to use any neutral high-heat oil for making the popcorn, such as coconut oil. Time-saving tip: Replace the seaweed, sesame seeds and salt with 1/4 cup of prepared seaweed gomashio.
- 2 tablespoons sesame seeds
- 2 sheets nori (dried seaweed), crumbled (about 2 tablespoons)
- 2 tablespoons nutritional yeast
- 1 teaspoon togarashi seasoning (optional)
- 2 tablespoons sesame oil
- Sea salt or popcorn salt, to taste
Heat sesame seeds in a small sauté pan over medium heat. When they become shiny, lightly colored and fragrant, remove the pan from the heat and transfer the seeds to a plate. Let cool completely.
Use a spice grinder, mortar and pestle or suribachi to grind the nori and the sesame seeds into a uniform powder. Blend the powder with nutritional yeast and togarashi seasoning.
Toss with buttered (optional) popped corn, finish with salt and serve.
Copyright 2019, M. Evezich, Original recipe
Togarashi is a spicy, herbal and citrus spice blend. You’ll find it at Asian food markets. While commonly found at ramen bars, it can be used in everything from salads to seafood to cocktails. And although it is popular condiment in Asian cuisine, its’ origin lies in Chinese herbal medicine.
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