I love this book because it gets right down to business, with precise, concise methodology and explanations, with nice photos of each form, and the various forms divided in to categories of sushi, many of which are still not in the American lexicon. Su Shi actually means "Vinegar Rice" and that is the basis of the dish we know as sushi. What most of us who are not Japanese don't know, is that beyond the rice prepared a special way and seasoned with vinegar, salt, and sugar, everything else about sushi is optional.
This is a mind-expanding text on sushi. It will not turn the reader into a sushi chef with expert methods at filleting and preparing the specialty forms of sashimi (though it does provide detailed explanations of exactly how to filet and prepare the seafood portion of each), but it will give even a novice the core understanding and breadth, to prepare and serve forms of sushi both familiar and exotic (within the limits of locally available ingredients). It also takes it from a priesthood, to a ground-level, human, attainable food, that can be as simple as a bowl of good sushi rice with other ingredients mixed in, or as formal as a pressed molded smoked salmon sushi with capers, that looks more like something out of a 1950's American cookbook on cold buffet ideas.
Solid, honest, unpretentious, easy to use, and very educational. Not just a compilation of recipes, but a methodology book.