Flounder with Salsa Sauce from The Sushi Experience by Hiroko Shimbo

Name: Flounder with Salsa Sauce from The Sushi Experience by Hiroko Shimbo
Ingredients: ¼ cup fresh coriander leaves, finely chopped; ¼ cup avocado, ripe but firm, pit removed, peeled, and finely diced; ¼ cup lime juice; ½ to 1 jalapeño, finely diced; 1½ teaspoons honey; ½ to 1 teaspoon sea salt; ½ tablespoon komezu (rice vinegar); 40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking; ¼ cup fennel bulb, finely diced; ¼ cup ripe tomato, peeled, seeded, and finely diced; ¼ cup green bell pepper, stemmed, seeded, and finely diced; ¼ cup yellow bell pepper, stemmed, seeded, and finely diced; ¼ cup red onion, finely diced; soaked in water for 20 minutes and drained; 2 tablespoons or more virgin olive oil; 2 tablespoons or more komezu (rice vinegar) to brush over the sliced fish

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Here I offer the traditional usu-zukuri flounder with a modern sauce. If you cannot find sushi flounder, use freshly shucked scallops, gravlax, or even flounder that you would ordinarily cook.

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Ingredients

¼ cup fresh coriander leaves, finely chopped
¼ cup avocado, ripe but firm, pit removed, peeled, and finely diced
¼ cup lime juice
½ to 1 jalapeño, finely diced
1½ teaspoons honey
½ to 1 teaspoon sea salt
½ tablespoon komezu (rice vinegar)
40 slices (⅘ pound) sushi flounder (for information on shopping for sushi fish, sliced using the usu-zukuri technique or scallops or flounder for cooking
¼ cup fennel bulb, finely diced
¼ cup ripe tomato, peeled, seeded, and finely diced
¼ cup green bell pepper, stemmed, seeded, and finely diced
¼ cup yellow bell pepper, stemmed, seeded, and finely diced
¼ cup red onion, finely diced; soaked in water for 20 minutes and drained
2 tablespoons or more virgin olive oil
2 tablespoons or more komezu (rice vinegar) to brush over the sliced fish