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A popular, delicious and addicting Hawaiian popcorn snack, Hurricane Popcorn is popcorn with furikake and nori maki arare rice crackers.
Print Recipe
5 from 3 votes

Hurricane Popcorn

Cook Time8 mins


  • sunflower oil*
  • 1 tablespoon ghee
  • 1 cup popcorn kernels
  • 1/2 tablespoon sesame oil
  • 1 tablespoon furikake
  • 1 cup rice crackers
  • 1/2 teaspoon kosher salt optional
  • seasoned roasted seaweed sheets optional


  • Using a large pot with a lid, pour in enough oil to just barely cover the bottom of the pot. Add in the ghee and the popcorn kernels. Cover with lid. Turn the heat on high and wait for the popcorn to begin popping. Feel free to put pick up the pot (with oven mitts) and shake the pot to evenly distribute the popcorn kernels if desired.
  • Once the popping starts going, keep the heat on high and stay next to the pot. Once the popping begins to slow down a bit, turn the heat lower. When you don't hear any popping or very little popping, turn the heat off and remove the pot from the heat.
  • Remove the popcorn from the pot and into a large bowl. Lightly drizzle the sesame oil. Add in the furikake, rice crackers and salt. Sprinkle on crushed roasted seaweed if desired. Mix and enjoy!


*you can also use vegetable oil, olive oil, canola oil or coconut oil