This is really only half of the true Hawaiian hurricane popcorn, but I like the simplicity (and usually can’t find li hing powder and kakimochi). The first step is to find the right furikake, which is traditionally a Japanese rice seasoning made with shredded seaweed, sesame seeds, and some other flavorings we don’t need to get in to. There are tons of varieties, which you should be able to find at your local Asian market. If Panama City has it, your town probably does too. But, if all else fails, you can order it on Amazon. This is my favorite kind for popcorn:
Once you’ve popped plain popcorn on the stove (no microwaved popcorn!), you’ll need to add melted butter to give the furikake something to stick to. You can also use a butter-flavored spray if you’re counting calories, but I advise against it. Some people choose to do this step in a plastic bag to ensure proper coating, but I find a large bowl works fine. Pour in half the butter over the top, give it a toss, then add the rest and toss again.
Finally, sprinkle a generous amount of the furikake over top of the popcorn. Don’t toss it too much or it will all end up at the bottom of the bowl. If you have some soy rice crackers, or better yet, some wasabi flavored ones, throw those in there for added crunch.
You’ll never want to go back to regular popcorn again.