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?