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Epicurious

Sweet and Salty Nori Popcorn

Nori popcorn on a decorative platter.
Photo by Ed Anderson

I loved seaweed growing up. We often had nori on hand for sushi nights: we would prep a variety of fillings and then my sisters and I would roll our own sushi to our hearts’ content. But my favorite form of seaweed by far was the small containers of nori sheets for snacking, which come in flavors like sea salt, teriyaki, or olive oil. For me, it was always about the underlying sweet flavor in seaweed. This recipe calls for natural cane sugar, which has a variety of marketing names. So, if you can find an all-natural cane sugar, I really think the less-processed taste is worth it. Making popcorn on the stove gives the kernels a slightly toasty flavor. I like to put the popcorn into a cake pan after it’s done. This makes the popcorn turn into clusters and works really great if you’re sharing with others.

This recipe was excerpted from ‘Flavor+Us' by Rahanna Bisseret Martinez, one of the best cookbooks of 2023. Buy the full book on Amazon.

What you’ll need

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