What is the proper way to cool sushi rice after cooking? I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?

What I do is just remove the liner from the steamer, add rice vinegar solution and fold the rice while fanning it for a few minutes, then just leave it alone for 30 minutes with a towel over the container to prevent drying. Seems to work for me, but I don't like waiting that long to start making the rolls.
It looks like your process is the accepted one around the web.

If you put a cool, damp (not wet), clean kitchen towel on your counter and fold the rice on top of it in front of a fan may help to cool it more quickly. Otherwise, cooling it to room temperature just seems to take a bit of time.