Hurricane Popcorn

Adapted from the impeccable Chinese Grandma.


  • 10 cups freshly-popped popcorn (or about 6 tbsp unpopped kernels)
  • 3 tbsp melted butter
  • 1/2 tsp soy sauce
  • 1/4 tsp sugar
  • 1/4 to 1/3 cup nori furikake, or more to taste
  • 2 cups Japanese rice crackers (preferably like these)


  1. First, prepare your popcorn. You can pop it using a stovetop method, or using the microwave — I generally use the microwave for ease of preparation and speed. Put about 1/4 cup at a time in a paper bag, folded and sealed, or a large, microwave-safe glass bowl with an airtight lid, and microwave it on high for about 2 minutes, or until popcorn pops only once every 2-3 seconds.
  2. Place popcorn in a large bowl, at least 3-quart capacity. Whisk together melted butter, soy sauce, and sugar. Gradually drizzle the butter mixture evenly over the popcorn, tossing the popcorn as you go, to distribute the butter as evenly as possible.
  3. Working quickly, sprinkle the furikake over the popcorn while the butter is still warm to help it adhere to the popcorn, and continue tossing to distribute evenly. (Note: You can also combine the butter, furikake and popcorn in a paper bag, seal and shake to distribute.)
  4. Last, mix in the rice crackers, and top with an additional sprinkling of furikake. Serve!


For really local hurricane popcorn, the kind of kakimochi you should try to get is darker and shinier than the kind I was able to find over here — Tomoe brand is popular in Hawaii, and right for this if you can find it.