Sushi etiquette crimes: 7 common sushi mistakes to avoid
Sushi has travelled a long way from the intimate counters of Tokyo to become one of the world’s most recognisable dining experiences. Yet with its global popularity comes a range of habits that stray far from the traditions meant to honour the craft. The quiet precision of sushi-making contrasts sharply with how casually it’s sometimes eaten—drowned in soy sauce, mixed with wasabi, or picked apart like appetisers. Observing proper etiquette is respecting balance, texture, and the chef’s intent. Here are seven things worth unlearning.
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Drowning sushi in soy sauce
Soy sauce is meant to enhance, not overpower. When sushi is soaked until the rice collapses, the careful balance between vinegar, fish and temperature is lost. The right way is to turn the nigiri on its side and lightly touch the fish—not the rice—to the soy sauce. This prevents the rice from absorbing too much liquid and falling apart. The goal is a subtle touch of savouriness, not a salt bath.
Mixing wasabi into the soy sauce
It might seem harmless, but blending wasabi into soy sauce dulls both flavours and disrupts the chef’s careful balance (Photo: Stockking/Freepik)
Combining wasabi with soy sauce is common but incorrect in traditional settings. Most sushi chefs already place a precise amount of wasabi between the rice and the fish, calibrated to complement that specific cut. Mixing the two blunts the sharpness of wasabi and muddies the soy sauce, masking the nuances of the fish. If you prefer more heat, a small dab directly on the sushi is the respectful way to go.
Poking the sushi with chopsticks
It’s perfectly acceptable to eat nigiri sushi with your hands—a practice even common in Japan. But if using chopsticks, handle them with care or you might commit a few common sushi etiquette faux pas. Avoid rubbing disposable chopsticks together, which implies they’re cheap. When resting, place them neatly on the holder, never across your plate or dipping bowl. It’s also impolite to point with them, wave them around, or spear pieces of food. These details might seem minor, but in sushi culture, mindfulness extends to every gesture.
Taking too long to eat each piece
Sushi is best enjoyed the moment it’s placed in front of you. The temperature of the fish, the moisture of the rice, and the texture of the seaweed are all calibrated for immediate consumption. Letting a piece sit too long dries the rice and warms the fish, dulling what the chef intended. Nigiri should be eaten in one or two bites. A good sushi meal isn’t about stretching the experience but moving with the natural rhythm of the counter.
Rearranging or disassembling your sushi
Each piece is built with intent—taking it apart unravels the balance the chef crafted in every bite (Photo: Stockking/Freepik)
Each piece of sushi represents a deliberate construction—flavour, proportion, and presentation all balanced. Pulling it apart to remove ingredients or add condiments violates sushi etiquette and disrupts flavour harmony. If you dislike an ingredient, it’s better to skip that piece rather than deconstruct it. The same goes for rolling maki tighter, adding extra wasabi, or topping sushi with ginger. Simplicity is part of the experience; the chef has already done the editing for you.
Ignoring the order of serving
At traditional omakase or multi-course sushi meals, the sequence is intentional. Chefs often begin with lighter, cleaner flavours—such as white fish or squid—before moving to richer varieties like tuna belly or eel. Eating out of order can overload your palate early on, making it harder to appreciate subtler cuts later. If unsure, ask your chef or server for guidance. The progression is designed to create balance and build complexity over time.
Forgetting to cleanse your palate
Pickled ginger, or gari, isn’t meant to sit on top of sushi like a garnish. Its role is to refresh your taste buds between bites, especially between different types of fish. It’s best eaten sparingly, not alongside the sushi itself. Ignoring this step means missing the contrast that makes each piece stand out. The same principle applies to sake—it’s a fine pairing, but green tea is traditionally preferred during the meal for its cleansing effect.
Sushi etiquette isn’t a test of manners but an exercise in awareness. The more attentively it’s eaten, the more the details reveal themselves—the fragrance of the rice, the temperature of the fish, the pacing of each piece.
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