Sashimi With Three Sauces Recipe

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Sashimi with Three Sauces

Vicki Butts (lazyme)

By
@lazyme5909

Serve the plate of sashimi accompanied with these three zesty sauces and disposable wooden chopsticks. From Cole Publishing Group Recipe Collection.


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Serves:

8-12

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1/2 lb
fresh raw tuna, sliced thin
1/3 lb
fresh raw salmon, sliced thin
1/3 lb
raw prawns, peeled and split in half lengthwise
1/4 c
daikon radish, grated
1/4 c
green onion tops, minced
1/4 c
carrot, finely shredded

SAUCE NO 1:

1 1/4 c
soy sauce
1 1/2 tsp
dry mustard
1 tsp
sugar

SAUCE NO 2:

3 Tbsp
soy sauce
1 Tbsp
rice vinegar
1 1/2 tsp
sugar
1/2 tsp
fresh ginger, finely grated
1/2 tsp
peanut oil
4
garlic cloves, finely minced
1/8 tsp
cayenne

SAUCE NO 3:

2 tsp
wasabi mustard
3 Tbsp
soy sauce

Directions Step-By-Step

1
Chill a serving plate, then along one side make lines of the daikon, the green onion, and the carrot.
2
Now arrange the thin slices of fish and prawn in an attractive pattern beside the vegetables.
3
Refrigerate while you prepare the sauces.
4
Mix all of the ingredients for Sauce No. 1 together well and set aside in a small bowl; repeat for Sauce No. 2.
5
For Sauce No. 3, mix the wasabi with enough water to make a smooth paste. Place in a mound in the center of a small flattish bowl. Pour the soy sauce around it to form a moat.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Japanese
Other Tag: Quick & Easy