6. Add Sushi Seasoning to the rice

Sushi Seasoning		 Wet a wooden rice-cooling tub, or HANGIRI, and pour the cooked rice in it. Sprinkle the prepared vinegar mixture(Sushi Seasoning)over the rice while hot (the temperature of the rice should be over 90degrees Celsius, or about 190 degrees Fahrenheit).
Fluff with a rice paddle, by moving it from the bottom up, to coat the rice evenly with vinegar. Quickly break up any chunks with the paddle to prevent [balls] from forming.
Use a gentle cutting motion of the paddle, rather than mixing the rice into a paste. At the same time, fan it with a rice-cooling fan, or UCHIWA, to cool it down slightly.

If the temperature of the rice is too low when adding Sushi Seasoning, the rice becomes sticky, forming hard-to-separate [balls]. Furthermore, the rice loses its sheen and its surface becomes rough.