Now the rice is all cooked and has been left to finish it's steaming and whatever else rice does when it sits around staying warm. It actually turned out perfectly, despite the fact that the rice cooker had english writing on the front, was very cheap, and (according to SushiChef) was manufactured in the 1950's and then held in a warehouse to be resold to me (hereafter known as TheIdiotWhoBoughtTheRiceCooker) as a monumental joke.
To finish up the sushi rice, it has to be cool. Room temperature kinda cool. To do that you dump it out into a large shallow bowl, pour the vinegar on it, and then stir it up using a wooden spoon, using slicing motions instead of stirring motions, so you don't mush the rice.
In a traditional sushi type environment, there is a special large flat wooden bowl you do this in, whose name escapes me. And you fan the rice to cool it faster. Apparently the faster the rice cools, the more shiny is appears and thus the better the results are.
Lacking a fan and a large flat wooden bowl, we put it into a large plastic bowl, stirred it around, and stuck it into the fridge for a few minutes, taking it out occasionally to stir it around, until it was cooled enough to work with.
None of that is pictured here, though. Too bad, huh?
