Sashimi With Three Sauces

• 12 lb fresh raw tuna, sliced thin
• 13 lb fresh raw salmon, sliced thin
• 13 lb raw prawns, peeled and split in half lengthwise
• 14 cup grated daikon radish
• 14 cup minced green onion top
• 14 cup finely shredded carrot
• 1 14 cups soy sauce
• 1 12 teaspoons dry mustard
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 12 teaspoons sugar
• 12 teaspoon finely grated fresh ginger
• 12 teaspoon peanut oil
• 4 garlic cloves, finely minced
• 18 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.

tuna, salmon, prawns, radish, green onion, carrot, soy sauce, mustard, sugar, soy sauce, rice vinegar, sugar, ginger, peanut oil, garlic, cayenne, green wasabi mustard, soy sauce

Taken from www.food.com/recipe/sashimi-with-three-sauces-513715 (may not work)