Use a clean coffee grinder or spice grinder to grind the ingredients to a very fine powder. First grind the roasted seaweed snacks in batches by adding torn pieces to the grinder to get them into small pieces. The seaweed snacks have additional oil, so they will stick to the sides of the grinder. You might need to stop and start the grinder to push the pieces toward the blade and continue puls- ing. Pour into a bowl when each batch is finished. Then add all the small pieces of seaweed back into the grinder with the dried minced onion, sesame seeds, nutritional yeast, and sea salt and pulse to a fine powder. You may have to do this in two batches.
Preheat the oven to 425°F.
Lay out the frozen fries on a baking sheet in an even layer and bake for 20 to 25 minutes, or according to package directions, until golden brown and crispy.
In a small bowl, combine the vegan mayonnaise and Sriracha.
When the fries are baked, immediately transfer to a large bowl and toss with the popcorn seasoning.
Transfer the fries to a serving platter, add Tokyo Seasining and mix to evening spread on fries, drizzle with the Sriracha mayo, and sprinkle the green onion and sesame seeds on top.