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?
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!
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).