If you are interested in Japanese sticky rice then here is a method that teaches you How to make Japanese sticky rice. The rice for Japanese rice is short grain. It is observed that the shorter the grain, the starchier it is, and the grain of Japanese rice is much shorter. However, you may use other rice with short length. You may try Arborio (Italian risotto) rice, which may be another variety of short rice that works okay.

Method

1. First, put the rice in a colander and keep rinsing them under cold water until clear. This makes all the dust, talc and rice.
2. The best way to cook the rice is put it in a heavy saucepan that has a tight fitting lid on the stove.
3. Here the rule of thumb is to use one and a half cups of water for a cup of dry rice to measure your rice before rinsing!
4. Put rice and water in a saucepan, bring to boil, stirring gently, then turn the heat down to lowest possible simmer, put the lid and let it, do not be tempted to lift the lid as water vapor is trapped is much work to cooking rice. Simmer for 10 minutes exactly.
5. Then, keeping the lid firmly in place, turn off the heat and let it stand for 10 minutes.
6. Once you've done, rice, mixed with sushi-sauce, so that the taste is to your liking, then very gently lay the rice on a clean surface (perhaps on a sheet of paper).

With chopsticks or a fork fluff the rice so that it has an "open" texture, so that air can circulate grain hollow, then fan the rice with a board or sheet of the map to give you a glossy finish for rice. It is also advisable that you should be Fan of the rice for 4-6 minutes.