Unoaked white Burgundy, Gewurztraminer or Pinot Noir. I'm of the opinion that less robust whites taste very limp in the face of sushi. I would probably go with the Gewurz if you are using more than a tiny bit of wasabi.
I could probably go along with a fuller Alsatian Pinot Gris but I've never drunk an Italian Pinot Grigio that didn't seem weak and tinny to me in the company of sushi. But different tastes for different people and all that.
I actually prefer to drink beer with sushi most of the time. Chilled sake is of course always something to fall back on.