Best 3 Furikake Popcorn With Wasabi Peas Recipes

Furikake Popcorn with Wasabi Peas image

Provided by Kimberley Drake Smith

Time 5m

Yield 4

Number Of Ingredients 3

1 (2.9 ounce) bag butter-flavored microwave popcorn
3 tablespoons nori komi furikake (prepared Asian sesame seed and seaweed blend)
½ cup wasabi peas

Steps:

Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes.
Open popcorn bag and pour in nori komi furikake. Hold bag closed and shake lightly a few times. Open bag and add wasabi peas. Hold bag closed again and shake lightly a few times. Pour into a large bowl and serve.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 38.1 g, Fat 8 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 1.4 g, Sodium 661.5 mg, Sugar 5.4 g

Furikake Seaweed Snacks image

Provided by Alton Brown

Time 1h

Yield 32 snacks

Number Of Ingredients 10

2 tablespoons white sesame seeds, toasted and cooled (see Cook's Note)
2 tablespoons black sesame seeds, toasted and cooled (see Cook's Note)
3 tablespoons lightly packed bonito flakes
1 teaspoon sugar
1/2 teaspoon wasabi powder
1/4 teaspoon togarashi
1/4 teaspoon kosher salt
8 (8-inch) toasted nori sheets (reserve the desiccant packet from the nori packaging)
2 tablespoons water
1/4 to 1/2 cup toasted sesame oil, for spritzing

Steps:

Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.