You season the rice as soon as it has finished cooking, so that you are using it while it is still hot,
You measure or guesstimate how much cooked rice you ended up to work with, and spread the hot rice out in a large bowl called a “sushi-oke”, then drizzle your sauce evenly over the rice.
If you are using sushi-zu, you generally use 1 tablespoon of dressing per 1 cup (4 ½ oz / 130g) of cooked rice, though some commercially-prepared brands of sushi-zu advise using 2 tablespoons.
You fold the dressing into the rice carefully, until it is all evenly coated and glossy. The rice mustn’t be pressed or mashed during this.
Ideally, you are supposed to mix with one hand, while fanning the rice using a hand fan with the other hand to ensure the rice turns out glossy. Or, fan after mixing for 5 to 6 minutes,
Then, cover the rice to keep it warm, or put back it in a rice cooker on “keep warm” setting, It is easiest to form into sushi shapes when it’s warm. Plus, even though sushi isn’t served warm, if it’s made while the rice is still warm, the flavours will meld better, Don’t refrigerate the rice and then try to work with it; it is hard to work with it when chilled.