When people say they like sushi and are content eating mid-sushi, I'd guess they mostly like the rice and how it complements the things it's served with. That, and my occasional craving for mid-sushi, got me curious about making sushi rice, knowing it isn't just rice and water. It's short grain white rice, water, rice vinegar, sugar, and salt. The video recommends these in a ratio of 48:48:8:4:1 with the rice vinegar, sugar, and salt combined and added at then end.

The main Persian dish that survived my dad's immigration to the US, and my mother's preferences, was long grain white rice cooked with enough butter to make tahdig, crispy rice formed at the bottom of the pan. (My mom's southern twist was adding a box of frozen lima beans.) The ratio of rice to water we used was 2:1 with an indiscriminate amount of butter and salt added directly to the pot. The cooking procedure itself is mostly the same though - rice cooks like rice.