Someone Please HELP me with My Sticky Rice!

Sticky or sushi rice is definitely starchier and slightly sweeter than other rices. While making regular long grain rice one day, I took a little nap... just a couple of minutes longer than the amount of time the rice needs. I then added more water, and a pinch of sugar (my kids like sweet rice)and cooked it a little longer. This breaks down the starches a little more. It tasted very similar to sticky rice, as we know it, only mushier in texture. I don't know if it will stick to the nori, but you could try. Also, make sure you don't rinse the rice prior to cooking. Do not use converted long grain rice. A little bit of rice flour tossed into the cooking water also "binds" the rice a little more. If you do not have access to rice flour, simply put about 1/4 cup of rice in a blender and process until it is a fine powder. (If you can't get it that fine, take out the bigger pieces and use the remaining powder.) If you can find a medium grain rice, there is more starch and therefore more stickiness in this, as well. Hope this goes well for you... if all else fails, order it online from an Asian-type market. Lots of the gourment stores sell it. Good luck!