Hideo Dekura, “Sashimi (刺身): The Essential Kitchen Series”, 2001 was a Japanese rawness recipe book.
Sashimi (刺身) is the “fishes piece” eaten with a dipping soy-sauce.
Sushi (寿司) is an “oshi” pressing (押し) of fishes (finfish/shellfish) piece onto a rice-pillow (shown below).
Five “finfish appearance” types are important in sashimi.