Slice the calamari hoods into rings. Cut the tentacles in half if they are big. Toss the calamari and banana peppers in the rice flour with a pinch of salt. Shake it out so that the coating is very light. Fry at 400 for about a minute and a half. Remove from oil and allow to dry on a rack or paper towel. Salt it while it is still hot.

Meanwhile cook the bun and hot dog in some butter to brown. Put the dog into the bun, top with the calamari, and squeeze on some mustard and sriracha. Serve!