This rice is the spine of Japanese cooking! Sticky and chewy, it is used specially to make sushi, sushi balls and sushi bowls. To cook: Rinse under running water then drain. Add 2 cups of water to every cup of rice. Bring to the boil in an uncovered pot. With the lid on reduce heat to simmer for 15 minutes. Turn off heat, add sushi seasoning and then fluff with a fork.