Sushi Popcorn

Popcorn is an excellent fat-free snack, ideal as a substitute for crisps – crunchy and satisfying. It is best to pop the corn in a non-stick pan. The intense heat needed for the popping converts sunflower and olive oils into unhealthy transfats, so cook the corn oil-free and add the oil and other flavours afterwards. The corn is lighter once popped with 30g kernels yielding 20g of popped corn – but you only need to know that if you want to make a big batch and then dress it with several different flavours. You can also buy plain, pre-popped corn and then flavour it, and you can now buy giant kernel mushroom corn, as well as the standard.

 Serves 4

  • 30g popcorn kernels, or 20g popped corn
  • 20g wasabi peas, plus a handful to serve
  • 2 sheets of nori seaweeds
  • 7g fresh root ginger, peeled
  • 1 teaspoon of Thai fish sauce
  • 1 teaspoon of tamari soy sauce
Put the unpopped corn in a non-stick pan with a lid, over a medium heat. As soon as the corn starts to pop, shake it around busily, on and off the heat, for a minute or two until the popping has stopped.

In a food processor, blitz the wasabi peas, nori and ginger until you get a fine mixture.

Pour the mixture on to the popped corn. Add the fish sauce and tamari. Stir gently to coat and taste. Add a little more sauce if needed. Add the extra wasabi peas and serve. This has to be eaten within a few hours, or it begins to go soft.