I've been eating 'Hurricane Popcorn' since I was a kid in Hawaii.. I remember sitting in the movie theater crunching away and licking every bit of seaweed off my fingers when the bag was down to the end... Serious goodness.
Nori komi furikake has the perfect blend of seaweed, sesame seeds, sugar and salt. The Japanese rice crackers and salted butter push it over the yummy edge. Seaweed in popcorn may sound a bit strange to you, but you must try this concoction if you haven't already...
I don't like to use bagged microwave popcorn because it never quite does my hurricane popcorn justice. You can pop your corn in a pan on the stovetop with a little oil but I like to use a handy dandy lunch bag and the microwave. It takes about two and a half minutes and you don't need to use any extra oil. Just fold the the sack, microwave on high and be sure to take the popcorn out when there's a bit of time between pops.
1 bowl of popped popcorn
1 tablespoon salted butter or olive oil .. You'll want enough fat to make the furikake stick to the popcorn
A few nice shakes of Nori Komi Furikake and a handful of arare (Japanese rice crackers) ...you can find these items at any Asian market
You can assemble all the ingredients in a bowl or put them in a bag and give it a nice shake.
There you have it, quite possibly the best bar food ever.. Enjoy!