Rinse rice under water and cook in a large saucepan until tender. Drain well.
Combine rice vinegar and sugar and stir until sugar is dissolved. Pour over rice stirring well. Spoon rice into a shallow dish and refrigerate for 15 minutes to cool quickly. Press ¼ of the cooked rice in an even layer over a bamboo mat leaving a 1cm space at the top end.
Combine chicken, Edgell Corn Kernels and mayonnaise in a small bowl. Spoon chicken mixture over rice sheet in a horizontal line approximately 2cm wide across the centre. Arrange cucumber strips over chicken.
Place sesame seeds onto a tray. Holding the edges of the mat nearest to you, roll up sushi tightly. Remove from mat and roll in combined seeds. Wrap in cling wrap and refrigerate until required. Repeat with remaining ingredients. Cut into thin slices. Serve with soy sauce.