Sashimi with Three Sauces
Cuisine: Japanese
Author: Kitchens
  • 1/2 pound fresh raw tuna, sliced thin
  • 1/3 pound fresh raw salmon, sliced thin
  • 1/3 pound raw prawns, peeled and split in half lengthwise
  • 1/4 Cup grated daikon radish
  • 1/4 Cup minced green onion tops
  • 1/4 Cup finely shredded carrot
Sauce No.1:
  • 1 1/4 Cups soy sauce
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon sugar
Sauce No. 2:
  • 3 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon peanut oil
  • 4 cloves garlic; finely minced
  • 1/8 teaspoon Cayenne
Sauce No. 3:
  • 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. Refrigerate while you prepare the sauces.
  3. Mix all of the ingredients for Sauce No. 1 together well and set aside in a small bowl; repeat for Sauce No. 2.
  4. For Sauce No. 3, mix the wasabi with enough water to make a smooth paste.
  5. Place in a mound in the center of a small flattish bowl. Pour the soy sauce around it to form a moat.
The fish must be absolutely fresh, not frozen, and from a reliable source. Tell your fishmonger you need sushi grade tuna and salmon. If it smells fishy, it's not good for this dish.
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