Asian Popcorn -Wasabi Sesame

Yield: 4 quarts

* Heat up a large or medium deep pot over medium high heat. Add oil.
* Once the oil is hot, pour popping corn into the pot and swirl to thoroughly coat with oil. Cover and leave a lid slightly ajar.
* You will hear them popping shortly. Wait until the popping sound fades away. At that point, most of the corn kernels should be done so remove from heat and pour corn into a big bowl. Repeat the first step if you wish to make more popcorn.
* Melt butter in a microwave for 15 seconds. Once it’s melted, whisk in sesame oil.
* Drizzle over cooked popcorn gradually while swirling popcorn around to get it evenly coated.
* If you wish, you could spray cooking spray for another layer of coating.
* Mix salt, wasabi powder, rice seasoning, sesame seeds, and shichimi pepper in a separate bowl.
* Sprinkle the seasoning all over popcorn. Adjust to taste. Shred nori into small pieces and mix with popcorn (if using it).
* Package it up in small bags if you wish to give it to your friends. It can be kept in the fridge for a few days in an air-tight container.