Calrose is essentially domestic sushi rice - so I take it you didn’t actually want sushi rice then…
As @ChristinaM said, rinse tlll clear, and you can also leave it for a while after that, which I find helps texture.
The only other thing I can think of is to sauté the rice (after rinsing till clear and letting it sit for 10-30 mins which will dry it out again) - with any other kind of rice that helps the grain stay separate later, so it may help here too (I have never tried it, because I use calrose for sushi or other japanese preps).
