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5 from 1 vote

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle is an addicting snack with the perfect mix of sweet and salty flavors in each bite.
Servings 4
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 4 tablespoons butter melted
  • Himalayan salt or fine sea salt to taste
  • 1 tablespoon heaping nori komi furikake plus more to taste, roasted black seaweed rice seasoning
  • 1 to 2 tablespoons good quality balsamic vinegar or a balsamic vinegar reduction or to taste, see notes


  • Pour oil and corn into a 4-quart pan. Cover with the lid slightly ajar and place over medium heat, lifting and shaking the pan frequently. When the popping slows, remove pan from heat and transfer to a large bowl (big enough for you to get in there and mix).
  • Add the melted butter, mixing with your hands, spatula, or spoon.
  • Add the salt and furikake, mixing until evenly distributed. Taste and season to your liking. Keep in mind that nori komi furikake has salt in it, so add the salt in batches, tasting as you go.
  • Drizzle on the balsamic vinegar/reduction and mix. I like to add 1 tablespoon to start with and then add more if needed.


Good quality balsamic vinegars that have been aged and reduced by evaporation in a barrel are wonderful but expensive. If you'd rather not spend money on it you can take regular balsamic vinegar and reduce it yourself.
Take 1 cup balsamic vinegar and place it in a non-stick skillet over medium-high heat. Bring to a boil and then reduce heat to medium-low, bringing the vinegar to a simmer. Keep at a simmer for about 3 to 4 minutes until it is a little thinner than you would like it to be. It will continue to thicken after it is taken off the heat.
Author: Megan Wells
Course: Sides and Snacks