Pick up sushi using chopsticks (hashi) or fingers. Both are correct.
Lightly dip the fish, not the rice, into a small amount of soy sauce.
Put the whole portion in your mouth, holding the sushi so the fish touches your tongue.
Use the blunt back end of the chopsticks when taking food from a shared plate.
Rest the narrow, rounded ends of your chopsticks on the small ceramic holder, or hashi-oki, when you’re not using them. One way to signal that you’re finished is to place your chopsticks across your soy saucer (don’t just rest the tips), parallel to the sushi bar.
Rub your chopsticks together to remove splinters. (It’s rude; a good sushi bar would never offer chopsticks of such low quality.
Bite the sushi in half and put the remainder back on the plate.
Flop a big piece of pickled ginger onto your sushi before eating it. (Eat the ginger between pieces of sushi, as a palate cleanser.
Dunk the rice in the soy sauce.
Dump wasabi into your soy sauce, turning it into a soup. Wasabi should be put directly onto the sushi, if added at all.
Hand money to the sushi chef. The chef typically never touches money.