Last trouble shooting point is particular to sushi rice (that made with vinegar) and that’s to begin the seasoning process the second the rice has finished resting as you’ll want the rice to be as hot as possible during the mixing process.

I personally don’t usually load rice with enough seasoned vinegar to be “authentic” (I’ve often made my own sushi su and know how much salt and sugar is super-saturated in there) but I know it’s part of the art of making sushi, professionals use piping hot rice, sushi oke, and put muscle memory skills into action by fanning the rice as they stir in the vinegar. You might find adding, say, 25% or 20% less than the recommended amount of seasoned vinegar is a totally acceptable compromise.

There is one last suggestion, and that’s to join many other Japanese households and “cheat” with this last step using a powdered seasoning vinegar that won’t introduce additional moisture. It’s called Tamanoi sushi no ko and is a common addition in home style chirashi sushi.

https://dawayo.de/en/product/tamanoi-sushi-no-ko-75g/