Sushi Made Easy
Becoming a sushi chef takes years of training under a sushi master in Japan. You need a delicate touch and you need to know how to handle every type of fish. It’s not like flipping burgers, it’s an art form. Unless you have the Sushezi Sushi Tube, in which case it’s totally a piece of cake.
Simply stuff the tube with rice, load in whatever fish or filling that you want, then pop the sushi roll out and slice it up. It’s as easy as sushi will ever get for a non-Japanese sushi chef. And as an added bonus, it totally looks like a lightsaber, so you’ve got that going for you.