1 Ditch the chopsticks
Popularised as a Tokyo street food, sushi is still commonly eaten with the hands in Japan. Be prepared for sticky fingers.
2 Dip in
When eating nigiri, dip the seafood topping only – not the rice – into your soy sauce. Once saturated with salty soy, the rice pellets won’t hold together for long.
3 Be cool
Room-temperature rice has the best texture for sushi making, and it helps to bring out the flavour of the other ingredients. Fridge-cold rice becomes hard as bullets.
4 Don’t eat gingerly
To cleanse your palate between sushi pieces, nibble on a slice of pickled ginger. Eating it at the same time as an outstanding piece of fish or seafood just masks the flavour.
5 Down it in one
If you can’t fit a whole nigiri into your mouth without flashing your molars at fellow diners, the chef’s been too generous. They should be one-bite-sized.
6 Shell out!
You generally get what you pay for with sushi. A supermarket or chain café might be cheap, but if you want to know what sushi culture’s really about, you’ll need to save up and go somewhere a little more special.