Place sesame seed in a 7-8" frying pan over medium-high heat. Shake
pan often until seed begins to pop, 3-4 minutes. Pour from pan; set
aside to cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl
and sprinkle with remaining seed. Serve with potsticker crisps.
One at a time, dip potsticker skins in water; shake off excess. Lay
in a single layer on a greased 12x15" baking sheet.
Bake in a 450 F oven until browned and crisp, 4-8 minutes, depending
on thickness. Cool on racks. If made ahead, package airtight and
store at room temperature up to 2 days.
