I have collected 15–20 sushi books over the past 25 years. You only need one:
https://www.amazon.com/Sushi-Delicate-Flavor-Masuo-Yoshino/dp/4051514048
This book is really solid and pragmatic, and it contains all the explanations for how to do things (cook rice, make sushi seasoning, toast Nori, etc.) and it contains recipes for the essential ingredients (pickled daikon, pickled gourd, cooked shiitake, Tamago, and so on). It's the one sushi book to buy, IMO.
It's not hard to make sushi that tastes good. The hardest part is cooking the rice "just so". It will take some trial and error. The second-hardest part is making it look good. But that comes with practice and, while you are practising, you still get to enjoy sushi that tastes good, even if it doesn't look perfect.
Sushi stands and falls with the quality and freshness of the fish. Whatever you do, do not compromise on freshness. Do not go into a fish shop with a plan along the lines of "I want to make some Sake, Tako, Maguro…" Instead, buy whatever fish looks freshest and best. You are infinitely better off with a snapper that is fresh than you are with a tuna that's been in the fridge for several days.
Finally, I recommend to start simple. Normal (not inside out) rolls for starters. Traditional thin rolls (hosomaki) and Nigiri sushi are a good way to start. Inside-out rolls, Temaki (hand rolls), and Gunkan Maki are harder to shape and present right. (For Temaki and Gunkan Maki you need to be quick, otherwise the Nori gets soggy.) Nigiri can be a bit of a challenge because it is easy to compress the rice too much. (Getting the texture of Nigiri right takes practice, but is worth persisting with.)
Don't worry about fancy fusion rolls and heavily decorated or spiced/dressed sushi. In my opinion, those are usually inferior in taste to the simplicity of traditional sushi, and they are harder to make and present well.
And don't be afraid to try and experiment. I started in the early nineties when there was no web and no Google. What it took was a trip to an Asian supermarket (where I found the book I linked to above), buying a sushi mat (makizushi), a bottle of vinegar, dried shiitake and Konbu (kelp), and a packet of Japanese sushi rice. Plus a willingness to experiment and paying attention when I went to a sushi bar and could observe a professional sushi chef at work.
It's not rocket science, and very rewarding. Jump in and do it!
