Using your fingers, not chopsticks, dip fish side down into plain soy sauce (not mixed with wasabi) to keep the rice from falling apart. The key is to taste the fresh fish and vinegar sushi rice, not a mouth full of wasabi. It is pre-seasoned into the sushi for a reason. Some of the world's best sushi chefs will scoff at you for asking for extra ginger, wasabi, soy sauce, or spicy mayo. Please, don't eat sushi like an ignorant American.