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The recipe describes how to make rolls of pickled herring under a beet and potato layer. A sheet of nori is laid on a bamboo mat, then a layer of grated boiled potato is spread, followed by grated boiled beetroot and a drizzle of mayonnaise. Thin strips of lightly salted herring and finely chopped onion are added on top. The roll is carefully rolled with the bamboo mat, pressed to hold shape, left to rest for 10 minutes, then sliced into 6–8 pieces.