Before starting, wash and dry all produce. Add sticky rice to a medium pot, then cover rice with water. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear. Add 1 1/3 cups fresh water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, cut radishes into 1/4-inch rounds, then into 1/4-inch matchsticks.Thinly slice green onions. Whisk together 1/2 tbsp sugar (dbl for 4 ppl), soy sauce mirin blend and half the sesame oil in a medium bowl.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Toss together cabbage, radishes, half the green onions and half the soy mixture in another medium bowl.Whisk together mayo, 1/2 tsp sugar, 1 tbsp water (dbl both for 4 ppl) and sriracha in a small 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, until corn is dark golden-brown, 5-6 min. Season with salt and pepper, to taste.Transfer charred corn to a plate and set aside. Carefully wipe the pan clean.

Heat the same pan over medium. When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) Cook, stirring often, until shrimp just turn pink, 2-3 min.** Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min. Remove the pan from heat.

Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.Drizzle with sriracha mayo.