First he makes some blue rice from a special tea-dying process shown early in the video. Then the rice is transferred to some nori sheet and fish is added. Make sure you use sushi-grade sashimi.
Closely follow his instructions in the video to properly stack and wrap the sushi roll.
Once the roll is completed, Chef Devaux creates a tempura batter using the PBR. All you need is some tempura flour and a can of Pabst Blue Ribbon.
Dunk your roll in the batter until it's evenly coated and deep fry until it's golden brown. Let it cool and start slicing your roll. Finally, cut up some tiny bits of nori and decorate your sushi pieces.
Once your roll is completed, maybe crack open another can of PBR and enjoy.