Heat up a skillet on high heat. While it is warming, mix together the shishito peppers with two tablespoons of sesame oil in a bowl. Then, add the peppers into the skillet ensuring they are in a single layer.
Cook them for about 10 minutes, turning every so often and allowing them to char.
In a separate bowl, combine ginger, soy sauce, mayonnaise, honey, sesame oil, chili paste, and lime juice.
After the peppers have blistered, add them to your sauce and coat thoroughly. Garnish with sea salt and serve.