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1
Place the rice in strainer.
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2
Rinse under cold water until water runs clear.
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3
Drain well.
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4
Transfer rice to heavy medium saucepan.
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5
Add 1 1/4 cups fresh cold water and kelp to pan.
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6
Cover and let soak 30 minutes.
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7
Uncover, discard kelp and bring mixture to boil.
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8
Reduce heat to low.
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9
Cover and cook until water is absorbed and rice is just tender, about 15 minutes.
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10
Remove from heat.
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11
Let stand covered 15 minutes.
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12
Transfer rice to large glass bowl.
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13
Combine vinegar, sugar and salt in small saucepan.
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14
Stir over low heat until sugar dissolves.
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15
Drizzle mixture over rice.
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16
Gently toss rice with vinegar mixture to coat.
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17
Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
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18
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
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19
Place sushi mat on a work surface with slats running crosswise.
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20
Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you.
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21
Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
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22
Sprinkle with sesame seeds.
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23
Flip the nori and rice over so that the nori is now the top layer.
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24
Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you.
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25
Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions.
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26
Roll tightly, using the sushi mat to guide you.
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27
Slice about 1/1/2 inches thick.
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28
Repeat with remaining ingredients to make a total of 4 rolls.
