Otoro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of fatty cuts of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a rich flavor and a melt-in-the-mouth texture that makes it quite expensive. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
Chutoro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of medium-fatty cuts of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a rich and deep flavor and a soft texture. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
Arroz tapado is a molded rice dish with a savory beef filling enclosed between two layers of cooked white rice. Its name means “covered rice,” referring to the way the upper layer conceals the filling until the mound is opened with a fork. Ground or finely chopped beef is cooked with onion, garlic, and seasonings, often with raisins, black olives, and hard-boiled eggs. The rice and filling are prepared separately, layered in a bowl or mold, and turned out onto a plate. Depending on the vessel, the portion may form a dome or a short cylinder, with a dark band of filling visible around the middle. The molding gives the dish its structure, but the rice remains recognizably cooked rice rather than a smooth casing. It should be tender enough to hold together under gentle pressure while retaining the shape of individual grains. Briefly cooking garlic in oil is a common starting point, seasoning the rice before water is added and absorbed. This gives the pale outer layers flavor without competing with the filling. Assembly usually takes place while the rice is still warm: a layer is pressed into the bottom of the mold, the filling is spooned over it, and another layer of rice closes the portion. Light compression helps the mound hold when inverted. The assembled dish does not require baking, since both components are already cooked. The filling begins with an aderezo, a cooked seasoning base of finely chopped onion, garlic, and, in many recipes, ají panca paste. The onion softens in oil before the other ingredients are added, losing its raw bite and contributing sweetness. Ají panca gives the mixture a reddish-brown color and a mild dried-chili flavor. Tomato paste, tomato sauce, or chopped tomato may also be included, but recipes vary in how prominently tomato appears. Cumin and black pepper are frequent seasonings, while parsley can be folded in near the end. The filling needs enough moisture to remain succulent inside the rice, with little loose liquid that might soak through the lower layer. Ground beef produces a fine, crumbly filling that spreads evenly across the mold. Beef cut into small pieces gives a more distinct bite, and both methods are used. When included, raisins and olives remain noticeable in the meat: raisins add concentrated sweetness and a soft, chewy texture, while black olives add saltiness and a firmer contrast. Some cooks soak the raisins before adding them so they enter the pan already plumped. Pitted olives are cut into rings, halves, or smaller pieces. Neither ingredient is compulsory; versions without raisins, or with olives offered as an optional addition, still retain the defining layers of rice and seasoned meat. Hard-boiled egg can be incorporated in two ways. Chopped egg distributes white and yolk throughout the filling, while a halved egg placed in the center creates a larger, separate piece revealed when the mound is cut open. In either case, the egg is cooked beforehand. It adds a mild flavor and a softer texture alongside the beef, with the yolk breaking into the surrounding juices as you eat the portion. The rice and meat layers vary in thickness, but the filling stays concentrated in the middle rather than being stirred through the rice. Arroz tapado is commonly prepared for a home lunch, using a small bowl or cup to shape individual servings. Chopped parsley may be scattered over the unmolded rice. More substantial servings add a fried egg and fried plantain, an accompaniment also found in versions called lo pobre. These additions sit on top or alongside the rice rather than replacing the hard-boiled egg within the filling. The portion is served hot, and a forkful taken through the mound brings together the lightly seasoned rice, beef, and whichever pieces of egg, olive, or raisin are enclosed inside.
Considered the national dish of the country, Sri Lankan rice and curry consists of steaming hot, fluffy rice (samba or kakulu varieties) that is served with a variety of side dishes commonly called curries. There are typically at least three (ideally five) different curries served along with the rice, one of which is usually based on fish or meat, and the other two are based on vegetables. Common accompaniments to rice and curry include sambol (a Sri Lankan relish), a gravy or hodda with spices and coconut milk, mallum (chopped leaves with coconut), and fried crispy foods such as papadams. This specialty is a typical home-cooked dish and an undisputed staple on restaurant menus throughout Sri Lanka. It is enjoyed every day, usually for lunch, although it can also be consumed as a dinner or very rarely as a breakfast, and it is traditionally eaten with hands.
One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of thinly sliced, assorted raw seafood called sashimi laid over freshly steamed rice. What kind of sashimi will be used in a kaisendon dish is not fixed, but the seafood selection depends on both location and season, and most often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated ikura (salmon roe). Apart from sashimi, kaisendon is typically topped with toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions, and either fresh or pickled ginger. Before being placed on a bed of steamy rice, all of the ingredients are drizzled with wasabi-laced soy sauce, and the kaisendon bowl is lastly garnished with some white sesame seeds, white radish sprouts, and wasabi paste. In Japan, fresh seafood donburi dishes have a huge following; light yet nutritious, they make for a great lunch option and can be found at any sushi restaurant.
Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry seaweed. However, the term sushi is actually an umbrella term covering a wide range of subvarieties which can be made with a myriad of different ingredients and in as many forms and presentations. Although the dish has become wrongly synonymous with raw fish, the primary ingredient of every type of sushi is only vinegared rice. Originally, sushi was only a method of preserving fish - first developed in Southeast Asia, but it reached Japan in the 8th century. Over time, the dish slowly transformed. Rice was no longer fermented but vinegared and eaten together with fish, and by the 19th century, sushi as we know it today was invented. Besides rice, which can be white or brown, other ingredients include seafood, meat, and vegetables that can be either raw or cooked. Termed as the original type of sushi, nigirizushi is prepared by draping a mound of rice with a sliced topping, frequently with some wasabi in between or on the side, while probably the most popular type of sushi known worldwide is makizushi; small, usually bite-sized cylindrical pieces most commonly wrapped in nori — a sheet of dry seaweed. Other best-known types of sushi include chirashizushi, served as a bowl of rice topped with a selection of raw ingredients; the pressed variety called oshizushi; inarizushi - deep-fried tofu sacs containing a filling; the traditional narezushi made with fermented rice; and temaki, cone-shaped pieces of seaweed filled with ingredients. Sushi can be eaten with chopsticks or fingers, and it is typically served on a platter or in a bento box with a compartment for dips (usually soy sauce). Due to the worldwide popularity of sushi, many variations of the dish developed outside of Japan.
Maguro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a mild flavor and a rich texture that makes it great for sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
Arroz con bogavante is a traditional rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings. The ingredients are sautéed in a pan, then simmered in stock until everything is fully cooked. There should be leftover liquid in the pan, as this dish should be brothy and the rice should float in a liquid broth. The pan is covered and the dish is left to rest for a few minutes before serving. Arroz con bogavante is often prepared for celebrations and special occasions. If desired, garnish the dish with chopped parsley.
Characterized by an incredibly mild and refreshing flavor, negitorodon is a simple Japanese dish which consists of pieces of raw fatty tuna served over rice. Traditionally, tuna used in negitorodon is scraped around the bones or finely sliced, mixed with green onions, seasoned with soy sauce, then placed on a heap of plain steamed rice. It is easily adjusted with various ingredients and seasonings, and usually comes served with seaweed strips, wasabi, and a raw egg yolk.
Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is sautéed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done. Before serving, it's usually enriched with a knob of butter and a sprinkle of grated Parmigiano-Reggiano. In the Veneto region, risotto is typically served all'onda, meaning with waves, referring to the fact that it should be slightly more on the thinner, liquid side. Serve the dish with a glass of prosecco.
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