Popcorn alle alghe nori

Popcorn alle alghe nori

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Enjoy a different take on sweet and salty popcorn with this recipe. Nori is one of the most commonly used seaweeds in Japanese cuisine, due to both its use as a wrapping in foods like sushi and onigiri and its vibrant savoury flavour. In this recipe nori is combined with sesame seeds and brown sugar to make a tempting popcorn seasoning.

Recipe courtesy of Great British Chefs.


1 tbsp nori seaweed flakes
1 tbsp black sesame seeds
1 tbsp light brown sugar
1/2 tsp salt
1 tbsp coconut oil
75g popcorn kernels
2 tbsp butter, optional


  1. In a pestle and mortar, grind the nori seaweed flakes, 2/3 of the sesame seeds, sugar and salt to a fine powder.
  2. Melt the coconut oil in a large, heavy-bottomed saucepan. Add 3 popcorn kernels, cover with a lid and cook over a medium heat until they pop.
  3. Immediately add the rest of the corn after the corn has popped, replace the lid and cook, shaking the pan occasionally until all the kernels have popped.
  4. Transfer the popped corn to a large bowl and pour over the melted butter, if using. Sprinkle over your sweet and salty nori mixture and use your hands to mix well until every piece is coated. Top with the remaining sesame seeds.