Sushi rice tricks
Without revealing any deep secrets, would any of you care to share approaches you use that make your rice extra good? I f yes, please go ahead! (And yes, I know technique is at least as important. For example: You can use a small electric fan blowing away from the rice while folding in the su and you won't have to manually fan it. Very old trick...)
As examples -- I have found that, for me, using a lot of kombu (about twice as much as usual) when cooking the rice adds a depth (specifically, umame) to the finished product.
As I am now a home chef I have the luxury of tailoring the rice to the predominate topping/fiiling; i..e., adding basmati rice for salmon. (I know -- old news...)
I've posted my vinegar blend for the su before.
Any more tricks?
This may be not QUITE the sort of secret you have in mind, but here goes:
Excellent ingredients + competent technique = excellent sushi, HOWEVER whatever ingredients you have at hand + shortcut technique = good enough for dinner in front of the TV or (yum!) a picnic in the park. Don't feel compelled to either pass the inspection of a sushi master or else forget it.
My 3 best shortcuts:
Chirashi. Can't beat it for speed.
"Family make-your-own sushi" (let them do the work)
Lox (not quite as good as perfect fresh salmon, but pre-sliced and very good).
It makes some of the rice on the bottom brownish (so you just remove those parts), but in my family, we add a tbsp of sake for every 3-go of rice. I've never compared the sake vs., w/o sake versions, b/c I just add sake by habit. I'd be curious if you try it, whether you think it adds anything.
And yes, I agree with adding lots of kombu!