Sticky rice is also called glutinous rice and the primary difference between it and Basmati is that sticky rice is a short grain rice (similar to arborio which is used for risotto and releases more starch.) Frequently used for desserts as well.
A long grain rice like Basmati just doesn’t release starch the same way so you don’t get the same result (like the creaminess in the risotto or the smooth texture in a dessert dish or the ability to hold together and be formed as for sushi.) I wouldn’t even think of trying to make sushi with Basmati.
For cooking Basmati I usually do rinse it because I get mine from the India/Pakistan region so it’s not processed the way US rice typically is which involves rinsing it.
To cook I just use a non-stick pot and use two parts liquid to one part rice. Bring to a boil then reduce to very low simmer, tightly covered and cook for 25–35 minutes.
(The chief reason to rinse rice is to reduce foaming and boil overs particularly in rice cookers, especially if they’re filled to capacity.)