Sashimi with Three Sauces

Sashimi With Three Sauces Recipe

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Vicki Butts (lazyme)


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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20 Min
No-Cook or Other


  • 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
  • SAUCE NO 2:

  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    rice vinegar
  • 1 1/2 tsp
  • 1/2 tsp
    fresh ginger, finely grated
  • 1/2 tsp
    peanut oil
  • 4
    garlic cloves, finely minced
  • 1/8 tsp
  • SAUCE NO 3:

  • 2 tsp
    wasabi mustard
  • 3 Tbsp
    soy sauce

How to Make Sashimi with Three Sauces


  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.

Printable Recipe Card

About Sashimi with Three Sauces

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

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