Fold zucchini strands into small bunches and add to skewers. each skewer should hold around 12 to 16 strands.
Add to a grill or cast iron pan over medium hight heat and sear on all sides.
Mix soy sauce, date syrup, vegan oyster sauce, sriracha, white miso, and rice vinegar in a small bowl.
Pour sauce over the seared zucchini on the grill or pan.
Sear on each side another 1 min, or until desired crispness.
Serve zucchini over rice with scallion, sesame seed, and extra sriracha.
