A Japanese-inspired popcorn that tosses warm kernels with furikake and salt for a savory, umami-heavy movie-night bowl.
5 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Heat 2 tablespoons sunflower oil in a heavy pot over medium heat for 1 minute.
Add 100 g corn, cover, and cook for 4 minutes until the popping slows.
Transfer the popcorn to a wide bowl and air it for 1 minute so the steam can escape.
Sprinkle 2 tablespoons furikake and 1 teaspoon salt over it while hot, so the oil holds the seasoning.
💡 Tip: Add the furikake while the corn is hot; the oil helps the seasoning cling to the kernels.
🍽️ Serving suggestion: Serve hot in a wide bowl.
~120
kcal calories
3
g protein
14
g carbs
5
g fat
0g
Sugar
0g
Fiber
581.4mg
Sodium
0.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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