99% of the time I et my rice as plain as it comes out of the cooker, and I have to fight off grimaces when I see westerners reach for the soy sauce.
But I do have a guilty pleasure along those lines. One day a week the buffet near my office serves gyoza. But they only have two versions of rice - fried and what looks like plain white. But the plain rice is actually buttered, sprinkled with parsely and a bit under cooked. The owner is chinese, but I don't think the cook is! So I put a layer of it in the to-go box and pile on the goyza. When I get back to the office it all gets soaked in ponzu. This indulgeance is as must to make the rice palatable as it is to curb my urge to drink ponzu straight from the bottle.
Since I am not fond of tamari, I can't explain my addiction to ponzu; I just try to control it.