Make the aioli in a small bowl by combining the mayonnaise, soy sauce and minced garlic together until well combined. Set aside to allow flavors time to mingle.
Preheat the oven to 400 degrees.
Toss the shishito peppers on a baking sheet with vegetable oil and sesame oil until evenly coated.
Roast for 10-12 minutes, stirring halfway through, until tender and blistered.
Remove from the oven and season with sea salt toasted sesame seeds, to taste. Serve with the aioli on the side. Enjoy.