OK, first, you take fish. Then, you take knife. Then, cut off skin. Then, gut fish. Then, you chop up meat. Then, you flavor meat. The flavoring is of fine bay leafs and salt. Then, cook fish over fire. Now, you may be asking "why do you cook fish, when sushi is not supposed to be cooked?" But I say sushi is sushi, as long as you can eat it. Then, after you cook fish for 5 minute, it should be somewhat soft. Poke with stick to see to see if soft. If it is not soft, cook longer. If it is soft, cook fish no longer. Then, you take leaf. Wrap fish in leaf. Barry leaf in sand. IT MUST BE SAND! Then, after 6 hours, dig it up. Then, you take fish out of leaf. Then, put on plate with salt on it.
That's it.
That's it.