Rice Dish

Temarizushi or temari sushi is a variety of nigirizushi that's rolled into a ball. In order to prepare it, cooked rice is mixed with rice vinegar, sugar, and salt, then topped with the ingredient of your choice before the combination is rolled into a ball. Some of the more popular topping options include avocado slices, cucumbers, salmon, tuna, prawns, lotus root slices, and octopus slices. Once prepared, temarizushi is typically served with soy sauce for dipping on the side. This sushi type is usually prepared on March 3, also known as Hinamatsuri or Girl's Day.

Temarizushi

India

Thalassery biryani is a type of biryani that hails from the town of Thalassery in the Indian state of Kerala, located on the Malabar coast. It uses a specific short-grain and aromatic rice called kaima rather than the long-grain basmati rice commonly used in many biryani dishes. This rice is native to the region and contributes a unique flavor and aroma to the dish. Unlike the traditional "dum" cooking method, where partially cooked rice and meat are layered and cooked together, in Thalassery biryani, the rice and meat are cooked separately before being layered and baked together. The preparation method ensures that the rice does not become overly sticky and retains its texture. While Thalassery biryani can be made with various kinds of meat, chicken and mutton are most commonly used. The meat is usually marinated with spices and dahi before being cooked. The dish is typically served with raita, pickles, and boiled eggs.

Thalassery biryani

The ultimate Indian comfort food known as curd rice is one of the favorite dishes of many south Indians. It is especially popular in the states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. This vegetarian meal consists of rice and dahi that is flavored with green chile peppers, minced ginger, curry leaves and mustard seeds, but it can also be enriched by adding carrots, calabash, and cucumbers, or even nuts, grapes, and pineapple pieces. In South Indian cuisine, curd rice is commonly served at the end of a meal in order to balance the spicy flavors of other foods and to aid with digestion. It is usually accompanied by roasted carrots and pickled mango or lime.

Thayir sadam

Thengai sadam is a traditional rice dish originating from the southern parts of the country. The base of the dish consists of rice and grated coconut, and it's then seasoned with a variety of ingredients such as cumin, mustard seeds, hot peppers, ginger, asafoetida, curry leaves, salt, oil, and cashews. Once stir-fried and cooked until done, thengai sadam is typically served with flatbreads or curries on the side.

Thengai sadam

Senegal

Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish. It is believed that the dish was invented in the city of St. Louis in the 19th century.

Thieboudienne

Thi&eacute;bou guert&eacute; is a traditional dish based on rice and peanuts, two of the primary crops in Senegal. The dish typically consists of broken rice and peanuts cooked together and has as a somewhat brownish color from the addition of peanut butter. Also known as ceebu guert&eacute;, this dish is a variation of the Senegalese national dish known as thi&eacute;boudienne. In Senegal, peanut rice is usually eaten as a main course.

Thiébou guerté

Tinapa rice is a traditional rice dish originating from the Philippines. It's prepared with a combination of rice, eggs, onions, garlic, smoked fish flakes (tinapa), soy sauce, scallions, oil, salt, and pepper. The ingredients are stir-fried in a wok until everything is fully cooked and tender. If desired, the rice can be fried until it starts to become crispy. Tinapa rice is traditionally served hot. The dish is praised as a great way to use leftover rice.

Tinapa Rice

Tobiko gunkan maki is a traditional type of sushi that comes in the oval shape of a ship (gunkan). This version of gunkan is made with tobiko or flying fish roe as a topping for nori-wrapped sushi rice. Tobiko is larger than capelin roe (masago), but it's smaller than salmon roe (ikura). The dish can be found at most sushi restaurants in Japan and the flavors are best described as sweet, sour, and salty. Tobiko gunkan is often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Tobiko gunkan maki

Tovukli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, chicken, onions, carrots, oil, salt, and pepper. A whole chicken is washed and cut into portions. The onions are sliced and fried in hot oil, then mixed with the chicken pieces and carrot strips. The mixture is covered with water, rice is added to the pot, and the dish is simmered over low heat until everything becomes tender and the water evaporates. This plov is served warm on a large platter.

Tovukli palov

Pelau is a savory Trini dish consisting of meat such as beef or chicken combined with rice, vegetables, fresh herbs, and coconut milk. Meat is traditionally browned in sugar before it gets mixed with other ingredients. The dish is usually cooked in one pot, making it ideal for festivities and picnics. It is often served with salads, hot sauces, or chutneys on the side.

Trinidad pelau

Tteokbokki is a spicy stir-fried dish that usually consists of cylinder-shaped rice cakes, sweet red chili sauce, and fish cakes. It is considered to be one of the top street food items in Korea, and can usually be bought from street vendors known as pojangmacha. The dish originated during the Joseon Dynasty period, when it was used as a cure, and it was also one of the royal court's dishes. Originally, tteokbokki was called tteok jjim, a braised dish of sliced rice cakes, meat, eggs, and seasonings. Although it was brown in color, today it is red, because the colors changed when gochuang (a spicy chili paste) was introduced in the mid-1900s. What was once a dish for the royals is nowadays one of the cheapest street food dishes in Korea, and recently, there have even been efforts to turn it into a food franchise due to continuous demand for tteokbokki among Korean people.

Tteokbokki

Taiwan

Turkey rice is a simple Taiwanese dish which incorporates shredded turkey meat served over plain boiled rice. Next to tender pieces of steamed turkey and rice, the dish is traditionally topped with soy sauce-flavored drippings and it is usually accompanied by daikon radish. Turkey rice originated in the Taiwanese province of Chiayi as a frugal and straightforward meal that has quickly become one of the most famous dishes in the country. It is usually enjoyed as a late night snack and can be found at many street food stalls and traditional Taiwanese markets.

Turkey Rice

Tuy palovi is a traditional rice dish originating from Uzbekistan. This type of Uzbek pilaf is prepared for weddings and it's always cooked by men. The dish is usually made with a combination of rice, onions, chickpeas, carrots, oil, meat such as lamb or chicken, raisins, coriander, turmeric, garlic, cumin, and salt. The meat is browned in oil and then saut&eacute;ed with onions and carrots. Water is added to the pot along with chickpeas, garlic, raisins, and spices. The rice is added later, and the dish is then simmered until the rice becomes fluffy and the rest of the ingredients become tender. If desired, tuy palovi can be garnished with pomegranate seeds before serving.

Tuy palovi

Unagi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of freshwater eel that's usually cooked. The dish has a soft texture and a mild flavor. If desired, the eel can be lightly seared with a blowtorch. It's a nice option for people who don't prefer raw food but want to enjoy sushi. 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.

Unagi nigiri sushi

Undrallu is a traditional dish originating from Andhra Pradesh. These steamed rice balls are made with a combination of rice, water, Bengal gram (chana dal), and salt. The rice is washed, dried, ground, and boiled in water, then seasoned with salt. The mixture is cooked over low flames and constantly stirred. Cooked dal is then added to the rice and the mixture is stirred, cooled, and shaped into balls which are then steamed until done. Undrallu is traditionally served with raita or tamarind chutney.

Undrallu

Uni gunkan maki is a traditional type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with uni or sea urchin gonads as a topping for nori-wrapped sushi rice. The flavors are sweet, rich, and creamy, with notes of the sea. The texture is delicate and melting in the mouth. The dish can be found at most sushi restaurants in Japan, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Uni gunkan maki

Uni nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with uni, sea urchin gonads that produce roe with a creamy, firm, delicate, and smooth texture and a rich, briny flavor. The uni is placed on top of the rice, typically with a dab of wasabi in between. Interestingly, for this type of nigiri sushi, soy sauce is usually brushed on top of the nigiri sushi, making it complete without having to dip it in the sauce.

Uni nigiri sushi

United States

Uramaki, California roll, or upside-down sushi is a unique sushi variety which has its origins disputed between Los Angeles and Vancouver, although most people claim that it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita. This sushi roll is prepared with sushi rice, nori, fish (mostly tuna or salmon), avocado, and cucumber. It differs from other sushi types because the rice is on the exterior, wrapped around nori seaweed that is in the inner part and surrounds the filling. Uramaki is often rolled in roasted sesame seeds. It's recommended to serve this unusual delicacy with soy sauce, gari (pickled ginger), and wasabi on the side.

Uramaki

Vary amin anana is a traditional dish originating from Madagascar. It's made with a combination of onions, ginger, tomatoes, oil, water, rice, and collard greens or other leafy greens such as Swiss chard or kale. Rice is a Malagasy staple that's usually eaten three times a day in the country. The ingredients are simmered until tender or until the water is absorbed. Vary amin anana is often served for dinner during the winter.

Vary amin anana

Wachipa is an unusual dish originating from the Nepalese Kirat Rai people. The dish is made with a combination of rice, minced chicken, and a powder that's made from burnt chicken feathers. This unique powder gives the dish a bitter aroma and flavor. Wachipa is typically prepared and eaten on special occasions, and some locals believe that it cures body aches. There's also a vegetarian version of wachipa in which the meat is replaced with the bitter leaves or flowers of a plant called damlapa, and it's served on a fig leaf. Both versions are traditionally served as side dishes.