Sushi rice, as Japanese rice is commonly known, is short-grain white rice that is cultivated specifically for its 'starchy' or sticky texture. Of some 40000 varieties of rice in the world, sushi rice is quite unique in its ability to bind together and form the backbone to various types of sushi dishes. Cooking tips: Wash rice in cold water and drain well. Add cold water to cover the rice, i.e. up to the first knuckle on your index finger when touching the rice with the tip of your finger. Bring to the boil and cover. Reduce heat and simmer for 20 minutes. Turn off heat and let stand for 10 more minutes. Do not lift the lid as the rice is still cooking, even though the heat is off. Fluff with a fork and serve.