• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Stir, then reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, cut radishes into 1/4-inch half-moons.
• Thinly slice green onions.
• Pat salmon dry with paper towels. Season with salt and pepper.

• In a medium bowl, whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil.
• In another medium bowl, toss together cabbage, radishes and half the green onions.
• Add half the soy mixture to the slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the salmon!) Season with salt and pepper, if you like.

• Heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) oil and corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark brown. Season with salt and pepper.
• Transfer to a medium bowl and set aside to cool.

• Heat the same pan over medium-high.
• When hot, add sesame oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
• Remove the pan from heat. Break salmon up into large flakes/pieces, removing and discarding skin.
• Add remaining soy mixture to the pan with salmon. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats salmon.

• Fluff rice with a fork, then stir in remaining green onions. Season with salt, if you like.
• Divide rice, corn and slaw between bowls. Top with salmon and drizzle any remaining soy glaze from the pan over top.
• Drizzle with spicy mayo.

If you've opted to get salmon, pat dry with paper towels and season with salt and pepper. Heat the same pan over medium-high. When hot, add sesame oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove the pan from heat. Break salmon up into large flakes/pieces, removing and discarding skin. Add remaining soy mixture to the pan with salmon. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats salmon.