How to eat sushi:

If you haven’t had much sushi in your life, you may be confused about what you’re supposed to do while eating sushi and not sure how to eat it properly.  

Most often we eat sushi using chopsticks, although eating sushi with your fingers is perfectly acceptable, in some restaurants even advised by the staff. Personally, I do not recommend fork. 

First of all, we always eat a piece of sushi whole. we don’t take any ingredients out of it, we don’t break it in half. If the sushi chef has prepared sushi in this form, it means that it is dedicated to eat it as it was prepared. One piece for one bite. 

Put a little green wasabi paste on a piece of sushi. A bit. The size of a pinhead. It’s really spicy. We don’t want our taste buds to burn out, we want to add an extra flavor to our wonderful sushi. Besides, wasabi helps digest sushi. 

Dip a piece of sushi with a bit of wasabi in soy sauce. A little. We don’t want to drown sushi in sauce, we want to dip a little bit so that the soy sauce “grabs” the sushi. It will be wetter and definitely tastier. In my opinion, eating sushi without soy sauce is not worth it. 

Sushi is most often served with pickled ginger. (yellow or pink ginger flakes crushed into a neat pile). Ginger is used to clean the taste buds between two types of sushi. We eat it in between sushi. Never with sushi. Although the taste of an individual sushi is perfect, it is sometimes not very clear, that’s why we “reset the taste” using pickled ginger to fully enjoy the taste of another piece of sushi with a different taste. 

I think that’s all what you need to know ! 

A wee bit of theory:

Nigirizushi (握り寿司, "hand-pressed sushi")

consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the ball. It is usually served with a bit of wasabi; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping..

Gunkanmaki (軍艦巻, "warship roll")

is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, nattō, oysters, uni (sea urchin roe), corn with mayonnaise, scallops, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.

Uramaki (裏巻, "inside-out roll")

is a medium-sized cylindrical piece with two or more fillings, and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots.

Futomaki (太巻, "thick, large or fat rolls")

is a large cylindrical piece, usually with nori on the outside. A typical futomaki is five to six centimetres (2 to 2 1⁄2 in) in diameter. They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called ehō-maki (恵方巻, lit. happy direction rolls). By 2000 the custom had spread to all of Japan.Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro (food) whitefish flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumbers, lettuces, and takuan  (沢庵) (pickled radish).

Hosomaki (細巻, "thin rolls")

is a small cylindrical piece, with nori on the outside. A typical hosomaki has a diameter of about 2.5 centimetres (1 in). They generally contain only one filling, often tuna, cucumber, kanpyō, nattō, umeboshi paste, squid with shiso (Japanese herb). Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods.