How do you make sticky rice but not for sushi?

You can make the sticky rice the same way you would make rice for sushi, just don't make the sushi. Here is a recipe for stick rice. You can go to the website if you wish to add vegetables or meat to the rice or for pictures and tips on preparing the rice. http://justbento.com / handbook / recipe-collection-mains / okowa-sticky-rice-with-a... - Recipe: Okowa (Sticky Rice) The base: 2 cups mochi rice or short-grain glutinous rice 1 Tbs. dark sesame oil 2 cups minus 2 Tbs. dashi stock - traditional or vegan, or 2 cups of water with some dashi stock granules 2 Tbs. mirin 1 1/2 Tbs. soy sauce Pinch salt 1 tsp. brown sugar (optional) If you’re cooking this in a rice cooker, put the rice, liquid and the ‘things you add to it’ into a rice cooker, and cook using the regular setting. When it’s cooked, fluff it up well and take it out of the cooker. Do not keep okowa in the rice cooker the Keep Warm setting - it will start to go funny rather fast. If you’re using a microwave, put the rice, liquid and the ‘things you add’ in a bowl. Cover the bowl with plastic film. Microwave on HIGH for 12 minutes. Take out, and mix well. Re-cover, and microwave on HIGH for another 3 minutes. Mix well and recover. Let it sit, covered, for at least 10 minutes. (This method was featured on a recent issue of “Today’s Cooking Beginners” （きょうの料理ビギナーズ); they nuked it for 12 minutes - then 2 minutes - 2 minutes, but I found that 12 minutes - 3 minutes works fine.) Let the okowa cool to room temperature. You can use it as-is, garnished with a little pickled red ginger as shown in the photo. You can also make onigiri (no filling needed) - just wet your hand slightly and form into balls, or use the plastic wrap method (without the salt). The rice will stick together very well.