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

app.ckbk.com

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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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Pastry brush
Plate

Ingredients

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