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 and 1/2 tsp salt (dbl both for 4 ppl). 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 (dbl for 4 ppl) to the same medium pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions. Whisk together brown sugar, soy sauce mirin blend, 1/2 tsp sesame oil and in a medium bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Drain and rinse corn, then pat dry with paper towels.

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. While rice cooks, 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 half the corn (use all the corn for 4 ppl). 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 just turn pink, 2-3 min.\*\* (NOTE: Cook shrimp in 2 batches for 4 ppl, using 1 tsp sesame 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, reserving soy glaze in the pan.

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 soy glaze over top.