Seaweed Popcorn Recipe

April 20, 2017
by Melinda Gross for Thrive Market

When it’s not drenched in artificial butter, popcorn is a great low-calorie snack. We kicked it up a notch with a special superfoods-packed spice mix that borrows some of your favorite Japanese flavors—nori, wasabi, and sesame seeds—and pairs them with sweet brown sugar and crunchy, salty, popcorn. It’s a great way to get kids to try seaweed, one of the most nutrient-dense plants you can eat!

Seaweed Popcorn Recipe

Yield: 6 cups
Active Time:


2 teaspoons brown sugar
2 teaspoons wasabi powder
1 tablespoon black sesame seeds
1 tablespoon roasted sesame seeds
1 teaspoon sea salt
2 tablespoons liquid coconut oil
1 cup sprouted corn kernels
2 (0.14-ounce) packs Ocean Halo’s Sea Salt Seaweed Snacks


Add brown sugar, wasabi powder, sesame seeds, and salt to the base of a mortar and pestle. Grind until sesame seeds are crushed and ingredients are well combined. Stack seaweed sheets on top of each other and slice into ¼-inch strips. Set both aside.

In a large, heavy-bottom pot, add oil and kernels. Turn heat to medium high. With the lid off, wait for the first few kernels to pop. Place lid on pot and shake every 10 to 15 seconds. When the popping slows down to a pop every 2-3 seconds, turn heat off and shake for another 10 seconds. While hot, remove lid and sprinkle with sesame seed mixture and chopped seaweed. Toss with a spoon. Transfer to bowl and serve.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

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This article is related to: Dairy-Free, Gluten-Free, Vegan, Vegetarian

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