I first bought this at a Korean Market, and lately at another Oriental Grocery. This rice cooks really quickly and I like its sticky texture when it is cooked. You can refrigerate the cooked rice, but it becomes mealy tasting unless you reheat it and then it is okay.
To 1 cup of rice, you add 1.25 cups of water, bring to a boil, and then low heat to finish, which is less than 10 minutes (it seems).
I don’t use this with Sushi, but it is good with Country Ham, or as a base for my curried or hot salsa-ed chicken dishes.