Before starting, wash and dry all produce. Cut cucumbers into 1/4-inch rounds, then place in a small bowl. Heat a medium pot over medium heat. When hot, add vinegar and 1 1/2 tsp white sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4ppl). Bring to a boil over high heat. Once boiling, remove pan from heat. Pour vinegar mixture over cucumbers and set aside.

Add 1 1/4 cups water (2 1/2 cups for 4 ppl) to the same pot. Cover and bring to a boil over high heat. Thinly slice green onions. Whisk together soy-mirin blend, half the sesame oil and brown sugar in a medium bowl. Set aside. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.

Add rice to the boiling water, then reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, toss together cabbage, sesame seeds, half the green onions and half the soy mixture in another medium bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn. Do not stir. Cover and cook, stirring once halfway through cooking, until corn is dark golden-brown, 4-6 min. Transfer charred corn to a plate and set aside. Carefully wipe the pan clean.

Heat same pan over medium heat. When hot, add remaining sesame oil, then shrimp. Cook, stirring often, until shrimp turns pink, 2-3 min**(NOTE: Cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer shrimp to a plate. Set aside. Add remaining soy mixture to the same pan. Cook, stirring often, until slightly thickened, 1-2 min. Remove pan from heat. Transfer soy glaze to another small bowl.

Fluff rice with a fork, then stir in remaining green onions and pickling liquid from cucumbers. Season with salt. Divide rice, corn, slaw and pickled cucumbers between bowls. Top with shrimp and drizzle over soy glaze.