Hawaiian Hurricane Popcorn with Furikake and Kakimochi

Why You’ll Love This Recipe

• Classic island-style Hurricane Popcorn: buttery, savory, and just a touch sweet.
• Crunch from kakimochi plus toasty sesame and nori from furikake—seriously snackable.
• Ready in 15 minutes with pantry staples.
• Scales easily for movie night, game day, or parties.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Popcorn kernels, neutral oil, furikake (nori-sesame), kakimochi (arare mochi crackers), shoyu (soy sauce), granulated sugar, fine salt

Full Ingredients

For the Popcorn

• 1/2 cup popcorn kernels (about 12 cups popped)
• 2 tbsp neutral oil (avocado, canola, or coconut)
• 1/4 tsp fine salt (optional, for popping)

Hurricane Butter

• 6 tbsp unsalted butter
• 1–2 tsp shoyu (soy sauce), to taste
• 1–2 tsp granulated sugar (optional, for salty-sweet balance)

To Finish

• 3 tbsp furikake (nori and sesame blend)
• 2 cups kakimochi (arare mochi crackers, also called mochi crunch)
• Fine salt, to taste

Step-by-Step Instructions

Step 1: Set up your tools and bowl

Grab a large, heavy-bottomed pot with a lid (5–6 quarts), a very large mixing bowl, a small saucepan for butter, and a flexible spatula or wooden spoon. Having everything ready makes for crisp popcorn and fast assembly.

Step 2: Pop the kernels on the stovetop

Add the oil to the pot and set over medium-high heat. Drop in 3 kernels and cover. When they pop, pour in the remaining kernels and the 1/4 tsp salt (if using), shake to coat in oil, and cover, leaving the lid slightly ajar to vent steam. Cook 3–4 minutes, shaking the pot occasionally, until popping slows to 2–3 seconds between pops. Immediately pour the popcorn into the large bowl to prevent scorching.

Step 3: Make the Hurricane butter

Melt the butter over low heat in a small saucepan until just liquefied and steamy, 1–2 minutes; do not brown. Whisk in 1–2 tsp shoyu and 1–2 tsp sugar, if using, until the mixture looks glossy. It may separate slightly—this is fine. Keep warm on the lowest heat.

Step 4: Dress the popcorn in layers

Drizzle half of the warm Hurricane butter over the popcorn and toss thoroughly to distribute. Sprinkle on about half the furikake and add 1 cup of the kakimochi. Toss again for even coating.

Step 5: Finish with the rest of the flavor

Drizzle on the remaining butter, then add the remaining furikake and kakimochi. Toss until the nori flecks and sesame are evenly speckled throughout. Taste and add a pinch of salt if needed. If you like a stronger shoyu note, sprinkle on a few additional drops and toss quickly so the popcorn stays crisp.

Step 6: Serve warm

Serve immediately while warm and crisp. Hurricane Popcorn is best enjoyed fresh, with extra furikake at the table for sprinkling.

Pro Tips

• Venting the lid keeps popcorn crisp—steam is the enemy of crunch.
• Emulsify the butter: whisk shoyu into hot butter so the salty soy distributes rather than sogs any one spot.
• Layering is key: butter, furikake, and kakimochi in two rounds ensures even flavor.
• Use fresh furikake; stale furikake tastes flat. Look for vibrant nori color and fragrant sesame.
• If the popcorn softens, spread on a sheet pan and re-crisp at 250°F for 5 minutes; add a fresh sprinkle of furikake after.

Variations

• Microwave or Air-Popped Shortcut: Use 12 cups plain, unsalted microwave or air-popped popcorn; skip the 2 tbsp oil and proceed with the Hurricane butter and toppings.
• Spicy Hurricane: Whisk 1 tsp togarashi or 1 tsp chili crisp into the butter for a gentle heat.
• Vegan: Use vegan butter or 6 tbsp coconut oil. Choose a furikake without bonito (katsuobushi) for a fully plant-based version.

Storage & Make-Ahead

Best the day it’s made. To prep ahead, pop the corn up to 4 hours in advance and store uncovered at room temperature so it stays dry. Melt the butter just before serving. Leftovers can be kept in an airtight container at room temperature for up to 1 day; re-crisp on a sheet pan at 250°F for 5 minutes and refresh with a pinch of furikake.

Nutrition (per serving)

Approximate per 1 serving (of 8): 225 calories; 12 g fat; 24 g carbohydrates; 3 g protein; 1 g fiber; 500–650 mg sodium. Values will vary based on brand of furikake, kakimochi, and shoyu, and how much salt you add.