I have recently picked up a sushi habit, I have had varied successes with my rice and I was getting bogged down with boring fillings. No More! My rice now comes up perfect every time, and I know what fish to use.
The book gives great detail on equipment, ingredients, the preparation of fish, shellfish, omelettes and vegetables for use in sushi and sashimi. The section on actually rolling sushi is quite small, although as the title suggests, the book is about technique, not inventing fillings for you, although it does have quite a few recipes for other dishes like basic stocks and sauces & soups as well as hand rolls, pressed sushi, battleship sushi and scattered sushi.
There is also the history of sushi and etiquette of eating sushi a glossary and a small list of sushi restaurants and suppliers for the Australia/US/Canada/UK regions.
Overall it is a lovely birthday present, great close up photographs, easily read in an evening and makes a good reference cookbook when working in the kitchen to perfect your rice.
I would have given it 5 stars if it had more content on rolling sushi