Sushi Popcorn at a Glance
Meet sushi popcorn. No raw fish. No rolling mat. Just nori, soy, sesame, and a little wasabi bringing the full sushi flavor profile to a bowl of fresh stovetop popcorn. Trust us, this recipe tastes even better than it sounds.
Now fire up your Popper and let’s get started:
Sushi Popcorn Ingredients
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½ cup yellow popcorn kernels
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2 tablespoons coconut oil
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2 tablespoons unsalted butter, melted
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1½ tablespoons soy sauce (or tamari for a gluten-free version)
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1 teaspoon sesame oil
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1 teaspoon rice vinegar
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½ tsp wasabi powder (adjust to taste, start with ¼ tsp if you're sensitive to heat)
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2 sheets nori, cut into small strips or crumbled (toasted seaweed snack sheets work, too)
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1 tbsp sesame seeds, toasted
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½ tsp fine sea salt
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Optional: furikake seasoning for topping
Sushi Popcorn Directions
Step 1: Heat
Set your stove to medium heat and allow your Popper to preheat for 1-2 minutes.
Step 2: Add Oil
Add coconut oil to the pot and let it melt.
Step 3: Pour Kernels
Toss in 3 test kernels into the Popsmith. When the first kernel pops, pour in the rest and put on the lid.
Step 4: Pop
Turn the Popper’s crank clockwise while the kernels pop to prevent burning.
Step 5: Remove
Take the Popper off the heat when popping slows to 1-2 seconds between pops, then pour the popcorn into a huge bowl.
Step 6: Make Sushi Sauce
While the popcorn is still warm, whisk together the melted butter, soy sauce, sesame oil, and rice vinegar in a small bowl until well combined.
Step 7: Drizzle Sushi Sauce
Gradually drizzle the sushi mixture over the popcorn and toss well to coat. Then sprinkle in the wasabi powder, sea salt, and sesame seeds and toss again.
Step 8: Add Nori
Scatter the nori strips over the top and fold them in gently. You want them distributed throughout without getting too soggy from the drizzle.
Step 9: Finish and Serve
Top with furikake if using, and serve right away. Sushi popcorn is best fresh, while the popcorn is warm and the nori still has a little bite to it.
More Sushi Popcorn Tips
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Go easy on the soy sauce. It's salty and wet, so too much will make your popcorn soggy. Stick to 1½ tablespoons and taste before adding more.
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Toasted nori snack sheets work great here. The individual snack packs (the kind you find in most grocery stores) are already the right size and texture. Just crumble them over the top.
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Wasabi powder vs. paste. Powder distributes more evenly over popcorn than paste, which tends to clump. If you only have paste, whisk a small amount into the butter drizzle instead.
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Furikake is optional but excellent. It adds another layer of umami and a little crunch. Most major grocery stores carry it in the Asian foods aisle.
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Store leftover popcorn in an airtight container and eat within 2 days. The nori will soften over time, so the sooner you eat it, the better the texture.
Not Your Average Sushi Night
Sushi and popcorn in the same sentence isn’t something you hear every day, but popcorn has insane range. Make it when you want to give buttery popcorn a break during movie night, when you just want to unwind after a long week, or the next time you have friends over for game night.
Don’t have a Popper yet? Consider this sushi popcorn recipe an excuse to get one! If you’re already part of the Popsmith community, check out our hurricane popcorn recipe and the rest of our recipe lineup for more inspiration.
