Wasabi sushi rice: grainy, individual kernels of rice. Each stands a bit on its own: possibly drier when put in the cooker, possibly less water or time. I have no clue, but it’s different than most. This is a transitional time of year for rice, the end of the 2010 crop and the introduction of the 2011. It’s a LOT harder than I ever thought to produce consistently. I’ll have to try Wasabi again.
Sushi Muramoto rice: a continuum of little maggots of rice stuck together a bit. More what I’m used to from living in Japan. It’s not the same every time you are there.
But I still strongly maintain it’s the protein. Not the rice, the vinegar or the wasabi strength or proportion.