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Festive table
Herring rolls under a fur coat

Dressed Herring Sushi Rolls

Surprise your guests by serving the classic layered herring salad as sushi-style rolls! This bright, fun twist on "herring under a fur coat" is perfect as an appetizer, a holiday dinner dish, or a buffet bite.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Nori (2 sheets)

Herring

100

Sprats

Beet

Potatoes

1.5

Onion

0.5

Eggs

Mayonnaise

100

Apple cider vinegar

Water

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 41 % 9 g

Carbohydrates 27 % 6 g

120 kcal

GI: 60 / 0 / 40

Cooking method

Step 1:

I do the first two steps the day before, so all that's left the next day is to grate, slice, and roll. Wash the potatoes and beet. Put them in a pot, set it over the heat, and boil them in their skins until fully tender. Drain and let the vegetables cool. Hard-boil the eggs, cool them in cold water, then grate them on the fine holes of a grater.
Step 2:

Fillet the herring, cutting off the tail and fins and removing the skin and bones. Cut the fillet into long strips running the full length of each piece.
Step 3:

Peel and finely mince the onion, then sprinkle with a little salt, add a spoonful of vinegar, and stir. Pour 1 cup of boiling water over it for 30 seconds, then immediately drain in a colander and rinse with ice water.
Step 4:

Now peel the cooled vegetables. Grate the potatoes and beet separately on the large holes of a grater.
Step 5:

Now for the main event—rolling. Place a nori sheet on a bamboo mat, smooth side down, rough side up. Spread a layer of grated beet over the nori (about 3 mm thick), leaving a 1 cm border bare along one long edge. Spread a thin layer of mayonnaise over the beet.
Step 6:

Spread some grated potato over the mayonnaise and add another thin layer of mayonnaise. Next, layer on the onion and egg, and spread with a slightly more generous layer of mayonnaise.
Step 7:

Lay the herring strips along the beet-covered long edge, about 0.5 cm in. Using the mat, roll up the roll, pressing and shaping it firmly with each turn.
Step 8:

Cut the finished roll into pieces (3–4 cm) with a sharp knife, dipping the knife in hot water before each cut. Repeat with the remaining ingredients. Once all the rolls are made, garnish them with sprat fillets and sprigs of dill. Serve with the remaining mayonnaise.

Tip: in step 1, it's better to use just the whites plus ONE yolk. Save the second yolk to garnish the rolls at serving time—simply sprinkle the finished rolls with finely grated yolk. It looks very festive!