Using scissors, cut seaweed into 1/2-inch (1-cm) strips. Stack strips and cut across, into 1/2-inch (0.5-cm) pieces. Place in a large bowl along with peanuts and sesame seeds. Stir.
Place oil and popcorn in a medium pot. Cover tightly and shake continuously over medium heat until all kernels are popped. Or if you prefer, prepare popcorn according to the directions on your popcorn maker. Pour into bowl with seaweed.
Melt butter, and stir in wasabi and salt (if using salted peanuts, the salt can be omitted). To best coat, drizzle over peanut and popcorn mixture, while tossing continuously. Taste and add additional salt, if desired.
Additional recipes can be found at www.peanutbureau.ca.