Before starting, wash and dry all produce. Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.Add 1 1/4 cups (2 1/2 cups) fresh water. 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, for 5 min.

Meanwhile, cut cucumber into 1/4-inch half-moons.Thinly slice green onions. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil in a medium bowl.Toss together cabbage, cucumbers and half the green onions in another medium bowl. Add half the soy mixture to slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the shrimp!) Season with salt and pepper, to taste.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, 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.

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.** Remove the pan from heat.Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min.

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 spicy mayo.