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Slice the zucchini in half lengthwise. Score the surface by tapping the sharp side of your knife vertically across it to create a textured, vertically striped pattern. If the zucchini is very long, slice each half crosswise.
Sprinkle the surface with salt and let rest for 10 minutes. Pat dry with a paper towel to remove excess moisture, then drizzle with olive oil and spread evenly over the surface.
Air fry (or bake), surface-side up, at 425°F for 8-10 minutes, then broil for an additional 2 minutes, until the surface is lightly charred.
Combine all the sauce ingredients in a pan and stir until the cornstarch is fully dissolved. Turn the heat on to medium. Once the sauce comes to a simmer, add the zucchini, surface-side up, and braise for 5 minutes. Flip and continue to simmer until the sauce thickens.
Serve over warm rice, and optionally garnish with furikake and chopped scallions.