Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    black or white sesame seed
   1      large         firm-ripe avacado
   1      tablespoon    shredded pickled ginger
   3      tablespoons   seasoned rice vinegar
                        or
   3      tablespoons   cider vinegar -- mixed with
   1      teaspoon      sugar
     1/2  teaspoon      wasabi powder or prepared horseradish
                        ***POTSTICKER CRISPS***
  12                    round potsticker skins

Preparation:

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. *** 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 day