Roll a la Russe
1 serving
60 minutes
Roll a la Russe is an original blend of Russian traditions and Japanese cooking techniques. Inspired by classic Russian salads, it transforms familiar ingredients into a refined culinary masterpiece. Beetroot, potato, and carrot provide a delicate texture and natural sweetness, while smoked tuna adds a rich flavor. Cucumber refreshes the dish, and red caviar with unagi sauce adds sophisticated umami notes. A sprinkle of freeze-dried yolk and edible gold makes the presentation truly luxurious. This roll is perfect for those who appreciate bold gastronomic experiments and are ready to discover a new dimension of taste that connects Eastern and Western cultures.
1
Clean and boil beetroot, carrot, and potato.
- Potato: 100 g
- Beetroot: 65 g
- Carrot: 25 g
2
Place sliced cucumber, 1-1.5 mm thick, lengthwise on the maki.
- Cucumbers: 70 g
3
Top with beet slices 1–1.5 mm thick and grated potatoes mixed with mayonnaise.
- Beetroot: 65 g
- Potato: 100 g
- Mayonnaise: 40 g
4
Add diced boiled carrots and tuna in the middle. Wrap it into a tight roll and cut into eight equal parts.
- Carrot: 25 g
- Smoked tuna: 40 g
5
Decorate with mayonnaise mixed with unagi, red caviar, edible gold, and a segment of dill. Sprinkle with pre-sublimated yolk.
- Mayonnaise: 40 g
- Unagi (eel) sauce: 20 ml
- Red caviar (salmon roe): 10 g
- Edible gold powder: 2 g
- Dill: 3 g
- Egg yolk: 2 g
