Always, wasabi disolved into the soy.

At the end of the day I think it's all a personal matter. Who's to say that there's a certain way to eat this or that? If you go to a steakhouse then some people will grind a ton of pepper onto their steak, others will pour salt all over it, while some will grab the ketchup bottle and cover their meat in a red blob.

There is no right or wrong way, it's all about how you like to eat your food. If you like your sushi without soy, fine, if you like to drown it in soy, that's fine too. Who's to tell you that you can't have your food the way you like it?

But I'd not eat sushi with chopsticks any sooner than with
a fork and knife.

I often eat a piece in two bites; the key is not to put it back
on the plate (or, shudder, the soy sauce dish).

Apparently according to sushi etiquette it's ok to eat it with just your hands, though I've never actually seen anyone else do it. Hasn't stopped me though, especially with temaki.

I don't use soy sauce with my sushi (unless it's already on). I just smear a little wasabi on and top with a piece of ginger. It may not be etiquette but I like it.

In Korea, I have to insist that they serve me sushi with no wasabi (I hate the stuff, it's the devil's spawn) but they just roll their eyes and the sushi they bring me has wasabi in it. Then I lift the fish off the top of the rice ball, physically scrape off every bit of green, then eat the fish and rice separately. Oh and if you go to a raw fish place they serve you a whole bunch of food you can't identify (I don't touch anything in which I can't identify all of the ingredients and the method of cooking-places that give you a menu with pictures and no description I despise). And then they charge me $100 a plate or something ridiculous like that. Now I just don't eat sushi anymore.

....and I start counting the days left until August 1st, 2012 or thereabouts.

It depends.... different pieces of sushi deserve different treatment. I agree with the sea salt and wasabi option... ^

This is a fun read for anyone interested in sushi

http://www.amazon.com/Story-Sushi-Un.../dp/0060883510

How to eat at a Sushi Bar
http://www.youtube.com/watch?v=bc6v8IUe_0g

^ even if it isn't considered proper etiquette.

I smear a little wasabi on top, cap with a slice of pickled ginger. I might like a little soy, but I'm so bad with chopstix, any detour between the plate and my mouth is inviting disaster.

It's probably an urban legend, and more so given that 99.9% of the wasabi served in restaurants is not even fresh wasabi, but I believe mixing soy sauce (a salt) with wasabi (antiseptic properties) helps kill off any bacteria which might be growing on the outer surface of the fish. I give the fish a good dip, then wipe the excess off on a spare rice ball. I also eat plenty of the gari, which helps digestion.

If I'm at a good, high quality sushi restaurant, I trust the freshness of the fish and wouldn't do this, but if it's a place I have no experience with, I'm more inclined to be safe than sorry - and so far (touch wood), I've never been sick and I eat ALOT of sushi and sashimi.

I guess it's like any other meat... So-so sushi would generally get a bit of soy sauce. Good sushi would never, ever get it.

I used to roll my eyes at the folks who mixed the wasabi and soy sauce, but whatever. If someone thinks that putting ketchup on their wagyu makes it taste better, they probably don't care what anyone else thinks of it either (nor should they).

I usually put wasabi with my soy sauce when I eat sushi. Before dipping the sushi into the wasabi/soy sauce mixture, I put some ginger over the sushi.

I prefer sashimi and I prefer using gochujang instead of soy sauce and wasabi. Obviously, I will only find it at a Korean-owned restaurant unless I get lucky.

Correct, that's how I was taught to eat sushi by Japanese chefs. However, only a tiny bit of soya sauce, not soaked in it.