Chef Brad Leone makes hamachi and tuna avocado sushi rolls with the Maki Master, perfecting fresh, balanced flavors.

One of the things I love about living in the US, and specifically in NYC, is how multicultural it is. You can find people from all backgrounds, ethnicities, and religions, who immigrated and settled ...

Mix together and check for balance and seasoning. To plate: Place the hamachii slices into a large bowl along with half of the vinaigrette, laurel water and maldon alt. Toss gently to coat well.

Mix the cornstarch and rice flour. Whisk in sparkling water until it resembles a thin pancake batter. Dip nori and fry at 325 degrees until crispy.

Mix together and check for balance and seasoning. To plate: Place the hamachii slices into a large bowl along with half of the vinaigrette, laurel water and maldon alt. Toss gently to coat well.