sushi/ asian cuisine

[jehren]

I'm a server at a sushi/ Asian fusion restaurant. I'm working on food/ wine pairings. I've read other posts suggesting Rieslings and Pinot Noirs, even jammy red Zins; however, I wonder if you could help me w/ a couple of things. 1. do more acidic, fruitier wines pair best w/ spicy asian dishes? 2. aside from cold sake, beer, and champagne, what do you recommend w/ sushi and sashimi? 3. stay away from heavy tannins, always (are there any exceptions)?
A lot of big, general questions... but some general rules, maybe?
thanks!!