What condiment is commonly used for dipping sushi?

Soy sauce is the condiment most commonly used for dipping sushi.

In Japanese, sushi is typically accompanied by shōyu, the fermented soybean-based sauce known in English as soy sauce. Its saltiness and umami complement seafood, while a small amount can season the topping without overwhelming the rice. Sushi restaurants commonly provide it in a small dish or a built-in compartment of a bento box.

Traditional etiquette recommends turning nigiri over and dipping the topping rather than soaking the rice. Sushi rice is already seasoned with vinegar, sugar, and salt; too much sauce can make the rice absorb liquid, lose its shape, or dominate the flavor. Some chefs brush sauce directly onto particular pieces, so extra dipping is unnecessary.

Soy sauce is not the same as wasabi or gari. Wasabi is a pungent green condiment, while gari is sweet pickled ginger generally eaten between pieces to refresh the palate. Hoisin, oyster, and fish sauces are also savory Asian condiments, but they are not the standard dipping sauce associated with sushi.