The new standard for sushi is a sushi king.

With this tool you can make your own sushi in a few hours.

How to Make a Sushi King: Ingredients for 1.

Making a sushi bowl: Cut the sushi into thin strips, cut the bottom and sides of each strip, and wrap each in paper towels.

Set aside.

(Optional: Make a saucepan for adding the liquid, but I’ll leave that up to you.)

Heat a large pot over medium heat.

Add 1 tablespoon of the olive oil to the pot.

Add the ginger, garlic, and mushrooms.

Saute for 1 minute, stirring occasionally.

Add half of the tuna, tuna can, and seaweed, along with the remaining oil.

Sauté for a minute.

Add another 1 tablespoon oil, stir to combine, and cook for 1 to 1.5 minutes.

Remove the lid and add the sliced tuna and seaweeds to the other side of the pot, along a seam.

Cook for about 1 minute.

The oil should be warm, but not boiling, as it cooks the fish.

Remove from the heat.

Stir in the remaining ingredients, if using.

(I like my sushi to be a bit salty and a bit sweet.

The fish should have a nice texture.)

Serve with rice or vegetables.

If using fresh fish, place on a plate, top with a spoonful of the sauce, and top with some sushi rice.

If serving, garnish with a bit of chopped scallions and a squeeze of lemon juice.

Notes *This recipe can be doubled.

You can either cook the fish in the pot or in the skillet.

I prefer to use the pot method.

I’ve found that a few minutes in the pan gives the fish a better chance of cooking evenly.

**If you have a big bowl, it’s hard to get everything to sit properly.

You may need to add more rice to your bowls, or add extra vegetables or extra toppings to the fish before you start to add the fish to the sauce.

*For more on how to make your sushi, see: The Essential Guide to Sushi: The Art of Sushi by Chef William D. D’Amato and the Ultimate Guide to Japanese Cuisine by Chef Brian St. Germain.