6. Add Sushi Seasoning to the rice
Wet a hangiri (a Japanese wooden shallow tub), or a large bowl, and pour the cooked rice in it.
Fluff up the rice with a dampened rice paddle and add the sushi seasoning in, folding the vinegar gently in to coat the rice evenly.
Quickly break up any chunks with the paddle to prevent clumps from forming. Use a gentle cutting motion, rather than mixing the rice into a paste.
Finally, put a wet cloth on the rice and let it cool until the rice reaches body temperature.
For the best rice, cool the rice more quickly with a fan as you mix and fold the rice until the rice is body temperature. The quicker cooling increases the shininess of the grain.