t seems to me if sushi rules were so stringent and there was a right or wrong way, options like soy sauce and extra
wasabi would be removed from the equation.

Wasabi should be added to ‘perfection’ by the itamae (sushi chef), so you shouldn’t need to add any extra wasabi
yourself. (Doing this might be frowned upon by the itamae, like salting the food before tasting it.) Although this is
often customary in Japan, in Europe extra wasabi is often served on the side for customers to choose the amount
themselves. Normally people mix it with the soy to taste.
Some subtitle for example
My experience with sushi in Tokyo is that nigirizushi is not served with extra wasabi, but some makizushi is. For
example, kappamaki (cucumber roll) is often served with extra wasabi on the side. At places s