If you were fascinated by the Vanity Fair article, If You Knew Sushi, you'll like this book, too.

Publishers Weekly Starred Review:

To the uninitiated, few things can be more intimidating than a sushi bar.

Though the process of ordering and eating sushi isn't nearly as involved as some would think, it does require a certain amount of knowledge and etiquette to dine properly. Thankfully, Corson (The Secret Life of Lobsters) presents an exhaustive look at sushi and the chefs who prepare it that will go a long way toward instilling confidence.

Alternating between the cuisine's history and the key steps in a sushi chef's education, Corson puts the reader in the thick of things a la Michael Ruhlman's Making of a Chef, detailing the laborious process of making rice, the preparation of a myriad of fish and the storied history of the California Roll.

... Corson's enthusiasm for the topic is infectious -- especially when the subject turns to the popularity of sushi in landlocked states or the perils of dealing with mackerel.

Corson has created what could be the definitive work on the topic, enabling customers to comfortably and confidently stride into a sushi restaurant and order omakase without trepidation.

"Most experts agree on one thing. Customers who show off their sushi knowledge are tiresome."

Also see the New York Times review of the book, which says that

... the chapter on rice, a subject that Americans take for granted, is itself worth the price of the book.

The author's web site has all manner of supplementary material. He's also writing a blog, although for some reason he's decided to present all of the (text) entries as images. Odd.

Update: Note this summary review by Tyler Cowen:

The first few chapters are an excellent overview and history of sushi, after that the book is a lame account of a bunch of losers taking a sushi course.