There are many people out there who think Sushi Rice is sticky Rice.
If you are one of them, then you are incorrect.
Most Japanese Rice is short grain Rice (some medium). So, most Sushi Rice in the US is short grain Rice.
There is sticky Rice and is different from what’s used for Sushi, so calling Sushi Rice " sticky Rice" can create misunderstanding.
Sticky Rice, or sweet Rice is grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky Rice," it differs from non-glutinous strains of Japonica Rice that also become sticky to some degree when cooked. There are numerous cultivars of glutinous Rice, which include Japonica, indica, and tropical Japonica strains.
Japanese sticky Rice is called Mochi Rice, which is what they use to make Mochi Rice cake (the soft coating outside of Mochi ice cream is Mochi.)
Different varieties of that sticky Rice grow in countries like China, Thailand, Philippines, Malaysia and Indonesia.
The following picture shows the difference between Mochi Rice and regular short grain Rice. The one on the left is Mochi Rice, and the left is short grain Rice.