In a bowl, mix kewpie mayo, sriracha, toasted sesame oil, and grated garlic. Stir until well combined and refrigerate for a bit to let the flavors meld.

Rinse and towel dry the shishito peppers. Toss them in a bowl with avocado oil, ensuring they’re well coated for optimal blistering.

Heat a cast iron skillet with avocado oil in a 500°F oven until it's nice and hot.

Carefully remove the skillet from the oven. Add the shishito peppers in a single layer; they should sizzle immediately. Switch your oven to broil and move the skillet to the highest rack for about 1-2 minutes.

Using tongs, carefully turn the peppers when they have light charring. Return them under the broiler for another 1-2 minutes until they’re beautifully charred on all sides.

Transfer the blistered peppers to a platter, drizzle with toasted sesame oil, sprinkle with furikake and flaky salt, and serve with the creamy garlic sriracha aioli on the side.