Sushi on a Stick

Step 2 Cooking rice

There is a long history and fine art to making perfect sushi rice.
This is not it.  See comments below for some excellent tips on real sushi.
This is how i made super-gooey rice-paste for sculpters:
- - -
1/2 cup sushi rice (short or med grain white) makes enough for one sheet of nori.
rinse until water is clear
add 1 cup water
bring up to boiling
lower heat, simmer for about 10mins
turn off, put the lid on and let it sit for another 10mins

if at this point you feel the rice is not sticky enough, add a little more boiling water, put the lid back on and wait another 10mins

This works really well for me.  I have heard of people using the oven, which I guess would be very consistent.  The rice just needs to hold together really well.  
Also, I just learned a trick that would have been useful when I started which is to have wet fingers if you need to pat the rice down because at first it was sticking to everything but itself.