It is well known in the craft of sushi that the most important part is the vinegared rice. You can have the freshest and most delicious seafood, but if you don’t apply it with the well-prepared vinegared rice, the ingredients will not be optimized. This is the reason why especially the first-class sushi chefs are particular about their rice and vinegar.
Wash the rice gently with water being careful not to chip or crack any rice grain and change the water quickly. Repeat this process until the water becomes clear and let it stand in the water for 20 to 30 minutes for absorbtion. After the rice is cooked, let it stand for approximately 10 minutes to settle. (Do NOT open the lid until completely settled)
Empty the rice into a rice board while it is still hot.
Pour the sushi-vinegar onto the rice paddle placed above the rice to spread the vinegar evenly over rice. Now use the paddle vertically and quickly loosen the rice in a cutting like motion for mixing it but maintain the shape of rice grain, not squishing it.
Spread the rice across the rice board evenly while using a hand fan. The air-flow applied by the fan will encapsulate the absorbed vinegar within the rice grain and it will add a nice glow to the rice.
Lastly, using the paddle, flip the rice on the board to disperse heat on the other side.