When I don't want to do dishes, I make furikake popcorn for dinner.
, a column where we talk you through the dishes and drinks we can make with our eyes closed, like this umami-packed furikake popcorn upgrade.
It was summer 2020, several months into the pandemic, and hot as can be in Los Angeles. Our humble window AC unit was working overtime. I was sick of the news, sick of cooking, and sick of doing the dishes. So began my popcorn-for-dinner phase. I couldn’t bear the thought of creating another pile of dirty dishes nor the possibility of going through the motions of another homemade meal.
And although these times felt bleak, I found a little, tiny joy in making popcorn for dinner and experimenting with my toppings. I made elote-inspired popcorn with crumbly, cilantro, and lime. I made spicy-sweet popcorn with hot sauce, butter, and honey. And my favorite: a riff on Hawaiian hurricane popcorn with furikake, butter, soy, and sugar. Toasty nori and nutty sesame seeds coat each freshly popped kernel thanks to lots of melted butter.
When your popcorn is done, make your furikake topping: In a small saucepan over medium low heat, melt
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