In a large bowl, pour in the popcorn that has already been popped.
Place butter in microwave safe dish and microwave for 20 to 25 seconds or until the butter is melted. Alternatively you can add butter in a small saucepan over medium heat for a couple minutes or until butter is melted. Then remove from heat. Add the soy sauce to the melted butter and stir together.
Next add the Nori Furikake mix and Japanese rice crackers to the bowl of popcorn. Toss together to combine. Finally pour the butter over the top of the popcorn mixture and gently toss the popcorn until the butter is evenly combined.
Another option for mixing all the ingredients is to add into a large brown paper grocery sack or extra-large reseal able plastic bag. Close up the bag and shake well until all the ingredients are combined. Pour back into a large bowl and enjoy!
Toast sesame seeds in skillet over medium heat for a couple minutes and remove from heat. Chop Nori seaweed sheets into small pieces. In a small bowl, mix together sesame seeds, bonito flakes, nori seaweed, salt, and sugar. Can be stored in sealed jar in cool, dry place for up to two months.
* Remember to remove any un-popped popcorn kernels.
Hawaiian Hurricane Popcorn Recipe: https://whatscookingamerica.net/appertizer/hurricanepopcorn.htm