Preheat your outdoor or indoor grill to medium-high heat.

Add the sesame oil, soy sauce, lemon juice, honey, and garlic to a medium-sized bowl. Add the peppers into the bowl and toss to combine. Add the sea salt and pepper to taste. Let marinate for 3-5 minutes.

In a small saucepan, add the sesame seeds and toast lightly, making sure not to burn the seeds. Set aside.

Take the peppers out of the bowl and transfer them to the grill. Grill for 4-5 minutes, occasionally flipping with a pair of tongs. Caution: they will pop as they cook. If they have not popped by the end of the cooking time, take a knife and carefully pierce to pop.

Once the peppers are blistered and charred, carefully remove them from the grill and transfer the peppers to a serving platter.

Garnish with toasted sesame seeds. Serve and enjoy!

Add the mayonnaise, sriracha sauce, soy sauce, lemon juice in a small bowl. Add the salt and pepper to taste. If you want your sauce a bit hotter, add more sriracha sauce.