Pour 3 Tablespoons of vegetable oil and ⅓ cup popcorn kernels into a 3 quart or larger pan with a lid.
Cover the pan and set the heat to medium-high. Shake the pan gently to keep the kernels moving and allow steam to escape. Remove from heat once the popping stops and transfer to a large bowl, removing any unpopped kernels.
In a small bowl, whisk together the remaining 3 tablespoons of oil along with the wasabi, ginger, and salt. Drizzle over the warm popcorn and toss well to coat.