Japanese Sweet Potato Oven Fries with Wasabi Aioli

medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks

sunflower oil (or other neutral vegetable oil)

brown sesame seeds

black sesame seeds

fine sea salt

few pinches togarashi or cayenne powder (optional – for spiciness)

nori crisps (such as Gimme brand, 2x3" each), slivered

dark green part of 1-2 scallions, slivered

good mayonnaise (such as Spectrum Olive Oil)

wasabi paste (more to taste)

squeeze lemon juice