Wholegrain sushi rice is a little less sticky than white sushi rice, so do take this into account when cooking. Also, it takes a little longer to cook. It is worth the effort though; we like wholegrain things generally, because the rougher texture means that they absorb flavours better.
This rice also works well in risotto-type meals; it is just about the right stickiness.
Put the rice in a pan and soak the rice for 30 minutes. Fill pan with boiling water so that it covers the rice with about 5cm of water. Cover the pan with a reasonably tight lid and simmer for about 30-40 minutes, until all of the water is absorbed.