Place all ingredients in a pot, cover and bring to a boil. Reduce flame to low and simmer for 1 hour. Remove from pot and spread the rice out evenly, in a large bowl, to cool. Fluff several times with a spoon. When room temperature, it is ready to be used in making sushi or rice balls.
The rice can be pressure cooked instead of boiling to make a stickier rice. If pressure cooking use 1 1/2 cups of water for each cup of rice and pressure cook for 45 to 50 minutes.
Per serving - 227 calories, 3 g fat (10% calories from fat), 4 g protein, 49 g carbohydrate, 4 g fiber, 0 mg cholesterol, 24 mg sodium