Sashimi With Three Sauces Recipe

Name: Sashimi With Three Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fresh raw tuna, sliced thin; 13 lb fresh raw salmon, sliced thin; 13 lb raw prawns, peeled and split in half lengthwise; ¼ cup grated daikon radish; ¼ cup minced green onion top; ¼ cup finely shredded carrot; 1 ¼ cups soy sauce; 1 ½ teaspoons dry mustard; 1 teaspoon sugar; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 ½ teaspoons sugar; ½ teaspoon finely grated fresh ginger; ½ teaspoon peanut oil; 4 garlic cloves, finely minced; ⅛ teaspoon cayenne; 2 teaspoons green wasabi mustard; 3 tablespoons soy sauce

Servings: persons

12 lb fresh raw tuna, sliced thin
13 lb fresh raw salmon, sliced thin
13 lb raw prawns, peeled and split in half lengthwise
¼ cup grated daikon radish
¼ cup minced green onion top
¼ cup finely shredded carrot
1 ¼ cups soy sauce
1 ½ teaspoons dry mustard
1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 ½ teaspoons sugar
½ teaspoon finely grated fresh ginger
½ teaspoon peanut oil
4 garlic cloves, finely minced
⅛ teaspoon cayenne
2 teaspoons green wasabi mustard
3 tablespoons soy sauce

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.
5
1 together well and set aside in a small bowl; repeat for Sauce No.
6
2.
7
For Sauce No.
8
3, mix the wasabi with enough water to make a smooth paste.
9
Place in a mound in the center of a small flattish bowl.
10
Pour the soy sauce around it to form a moat.

4877

kcal

Calories

207

Fat

Carbs

663

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 lb fresh raw tuna, sliced thin, 13 lb fresh raw salmon, sliced thin, 13 lb raw prawns, peeled and split in half lengthwise, ¼ cup grated daikon radish, and more.

Yes, Sashimi With Three Sauces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sashimi With Three Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions