worldcuisines/food-kb-v1.1 huggingface dataset:
Plov
Category: rice (mixed rice)
Cuisine: Central Asian
Associated cuisines: Central Asian
Area: Central Asia
Countries: Uzbekistan, Kyrgyzstan, Tajikistan, Turkmenistan, Kazakhstan
Region: Central Asia
Other names: af - Afrikaans: Pilaf
ar - Arabic: بيلاف
as - Assamese: পোলাও
az - Azerbaijani: Plov
ba - Bashkir: Былау
be - Belarusian: Плоў
be-tarask - Belarusian (Taraškievica orthography): Плоў
bg - Bulgarian: Пилаф
bn - Bangla: পোলাও
ca - Catalan: Pilav
ceb - Cebuano: Pilaw
ckb - Central Kurdish: پڵاو
cs - Czech: Pilaf
da - Danish: Pilaf
de - German: Pilaw
el - Greek: Πιλάφι
eo - Esperanto: Pilafo
es - Spanish: Pilaf
fa - Persian: پلو
fi - Finnish: Pilahvi
fr - French: Riz pilaf
he - Hebrew: פילאף
hu - Hungarian: Plov
hy - Armenian: Փլավ
id - Indonesian: Plov
it - Italian: Pilaf
ja - Japanese: ピラフ
jv - Javanese: Pilaf
ka - Georgian: ფლავი
kaa - Kara-Kalpak: Palaw
kk - Kazakh: Палау
kn - Kannada: ಪುಲಾವ್
ko - Korean: 필라프
ky - Kyrgyz: Палоо
la - Latin: Pilau
lb - Luxembourgish: Plow
lt - Lithuanian: Plovas
lv - Latvian: Plovs
mk - Macedonian: Пилав
mr - Marathi: पुलाव
mzn - Mazanderani: پلا
nb - Norwegian Bokmål: Pilaff
nl - Dutch: Pilav
nn - Norwegian Nynorsk: Pilaff
or - Odia: ପଲଉ
pa - Punjabi: ਪੁਲਾਵ
pl - Polish: Pilaw
pnb - Western Punjabi: پلاؤ
pt - Portuguese: Pilaf
ru - Russian: Плов
sah - Yakut: Плов
sl - Slovenian: Plov
sq - Albanian: Pilaf
sr - Serbian: Пилав
sv - Swedish: Pilaff
sw - Swahili: Pilau
tg - Tajik: Палав
tk - Turkmen: Palaw
tl - Tagalog: Pilaw
tly - Talysh: Polo
tr - Turkish: Pilav
tt - Tatar: Пылау
ug - Uyghur: پولۇ
uk - Ukrainian: Плов
ur - Urdu: پلاؤ
uz - Uzbek: Palov
vi - Vietnamese: Pilaf
wuu - Wu: 抓饭
yue - Cantonese: 手抓飯
zh - Chinese: 抓饭

The dish consists of rice but not steamed, instead simmered in a rich stew of meat and Vegetable called zirvak (зирвак), until all the liquid is absorbed into the rice. A limited degree of steaming is commonly achieved by covering the pot.
Pongal
Category: rice (mixed rice)
Cuisine: Indian, Sri Lankan
Associated cuisines: Indian, Sri Lankan, Tamil
Area: South India
Countries: India, Sri Lanka
Region: Southern Asia
Other names: bh - Bhojpuri: पोंगल
bn - Bangla: পোঙ্গল
es - Spanish: Pongal
gu - Gujarati: પોંગલ
hi - Hindi: पोंगल
it - Italian: Pongal
jv - Javanese: Pongal
kn - Kannada: ಪೊಂಗಲ್
ms - Malay: Pongal
si - Sinhala: පොංගල් කිරිබත්
ta - Tamil: பொங்கல்
te - Telugu: పొంగలి
uk - Ukrainian: Понгал

The dish consists of rice cooked in boiling milk.
Pulihora
Category: rice (mixed rice)
Cuisine: Indian
Associated cuisines: South Indian
Area: South India
Countries: India
Region: Southern Asia
Other names: bbc - Batak Toba: Pulisoru
bn - Bangla: পুলিহরা
es - Spanish: Pulihora
id - Indonesian: Pulisoru
kn - Kannada: ಪುಳಿಯೋಗರೆ
ms - Malay: Pulisoru
ta - Tamil: சித்தரன்னா
te - Telugu: పులిహోర

The dish is prepared with kokum, tamarind, lemon or green mango as main souring ingredient, along with a blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves and turmeric.
Pusô
Category: rice (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino, Indonesian
Area: Philippines
Countries: Philippines, Indonesia
Region: South Eastern Asia
Other names: jv - Javanese: Pusô
ru - Russian: Пусо
uz - Uzbek: Puso
war - Waray: Pusô

The dish is a rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms.
Puto
Category: dessert, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Puto
ceb - Cebuano: Puto
es - Spanish: Puto
eu - Basque: Puto
id - Indonesian: Puto
jv - Javanese: Puto
ka - Georgian: პუტო
lo - Lao: ປູໂຕ
nb - Norwegian Bokmål: Puto
pag - Pangasinan: Puto
th - Thai: ปูโต
tl - Tagalog: Puto

The dish is a steamed rice cake, traditionally made from slightly fermented rice dough. It is eaten as is or as an accompaniment to a number of savoury dishes.
Puto bumbong
Category: dessert, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Puto bumbong
id - Indonesian: Puto bumbong
jv - Javanese: Puto bumbóng
th - Thai: ปูโตบุมโบง

The dish is a purple rice cake steamed in bamboo tubes.
Puto seco
Category: dessert, snack (cookies)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Puto seco

The dish is a cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.
Puttu
Category: rice (rice cake)
Cuisine: Indian
Associated cuisines: Indian
Area: South India, Kerala, Tamil Nadu
Countries: India, Bangladesh, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: بوتو
bn - Bangla: পুট্টু
de - German: Puttu
es - Spanish: Puttu
fa - Persian: پیتیو
fr - French: Puttu
hy - Armenian: Պուտտու
id - Indonesian: Puttu
it - Italian: Puttu
jv - Javanese: Puttu
kn - Kannada: ಪುಟ್ಟು
ko - Korean: 푸투
ml - Malayalam: പുട്ട്
pa - Punjabi: ਪੁੱਟੂ
ru - Russian: Путту
si - Sinhala: පිට්ටු
sq - Albanian: Puttu
ta - Tamil: பிட்டு
uk - Ukrainian: Путту

The dish is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. It is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Red beans and rice
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: American
Area: Louisana
Countries: United States
Region: Northern America
Other names: de - German: Red Beans and Rice
en-simple - Simple English: Red beans and rice
es - Spanish: Red beans and rice
it - Italian: Red beans and rice
ja - Japanese: レッドビーンズ・アンド・ライス
ru - Russian: Красная фасоль с рисом

The dish is traditionally made on Mondays with kidney beans, Vegetable (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille), and tasso ham are also frequently used in the dish.
Rice and curry
Category: rice (mixed rice)
Cuisine: Indian, Sri Lankan
Associated cuisines: Indian, Sri Lankan
Area: India, Sri Lanka, Indian Subcontinent
Countries: India, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: أرز بالكاري
bn - Bangla: ভাত ও তরকারি
el - Greek: Ρύζι και κάρυ
en-simple - Simple English: Rice and curry
es - Spanish: Arroz al curry
fa - Persian: برنج و کاری
jv - Javanese: Sega lan kari
ko - Korean: 커리 밥
yue - Cantonese: 咖喱飯

The dish usually consists of a large bowl of rice, most often boiled, but frequently fried, a vegetable curry, a meat curry, dhal, papadums, and sambals.
Rice and gravy
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: American
Area: Louisana
Countries: United States
Region: Northern America
Other names: jv - Javanese: Sega lan duduh

The dish is made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice.
Rice and peas
Category: rice (mixed rice)
Cuisine: Caribbean
Associated cuisines: Caribbean
Area: Caribbean
Countries: Jamaica, Anguilla, Bahamas, Barbados, Haiti
Region: Caribbean
Other names: en-simple - Simple English: Rice and peas
es - Spanish: Rice and peas
ja - Japanese: ライスアンドピーズ
jv - Javanese: Beras lan kacang polong
nn - Norwegian Nynorsk: Rice and peas
ru - Russian: Рис и горох
tr - Turkish: Pirinç ve bezelye
uk - Ukrainian: Рис та горох
uz - Uzbek: Guruch va no‘xat

The dish recipes vary, with each country having their own way of making it and name of calling it, and are similar only by the two main ingredients which are the legumes (peas/beans) used and rice to form a mixture.
Rice bread
Category: bread (bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: خبز الأرز
arz - Egyptian Arabic: عيش الارز
en-simple - Simple English: Rice bread
eo - Esperanto: Rizpano
es - Spanish: Pan de arroz
fa - Persian: نان برنج
fr - French: Pain de riz
he - Hebrew: לחם אורז
id - Indonesian: Roti beras
ja - Japanese: 米粉パン
jv - Javanese: Roti beras
ko - Korean: 쌀빵
tr - Turkish: Pirinç ekmeği
uk - Ukrainian: Рисовий хліб
vi - Vietnamese: Bánh mì gạo
yue - Cantonese: 米包
zh - Chinese: 米粉麵包

The dish is a type of bread that is made from rice flour rather than wheat flour.
Rice Krispies
Category: cereal (cereal)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: رايس كرسبيز
da - Danish: Rice Krispies
fr - French: Rice Krispies
it - Italian: Rice Krispies
sv - Swedish: Rice Krispies
tr - Turkish: Rice Krispies

The dish is a breakfast cereal made of crisped rice. When milk is added to the cereal the rice tends to collapse, creating the characteristic "snap", "crackle and pop" sounds.
Rice noodle roll
Category: noodle (rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Rollo de fideo de arroz
fr - French: Rouleau de nouille de riz
it - Italian: Involtino di spaghetti di riso
ja - Japanese: 腸粉
jv - Javanese: Soun gulung
ko - Korean: 청판
ms - Malay: Chee cheong fun
yue - Cantonese: 腸粉
zh - Chinese: 腸粉

The dish is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, Vegetable, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving.
Risotto
Category: rice (creamy rice)
Cuisine: Italian
Associated cuisines: Lombardian, Piedmontese, Venetian
Area: Lombardy
Countries: Italy
Region: Southern Europe
Other names: af - Afrikaans: Risotto
ar - Arabic: ريزوتو
be - Belarusian: Рызота
bg - Bulgarian: Ризото
br - Breton: Risotto
ca - Catalan: Risotto
cs - Czech: Rizoto
da - Danish: Risotto
de - German: Risotto
el - Greek: Ριζότο
en-simple - Simple English: Risotto
eo - Esperanto: Rizoto
es - Spanish: Risotto
et - Estonian: Risoto
eu - Basque: Risotto
fa - Persian: ریزوتو
fi - Finnish: Risotto
fr - French: Risotto
gl - Galician: Rissotto
he - Hebrew: ריזוטו
hr - Croatian: Rižoto
hu - Hungarian: Rizottó
hy - Armenian: Ռիզոտո
id - Indonesian: Risotto
is - Icelandic: Risotto
it - Italian: Risotto
ja - Japanese: リゾット
jv - Javanese: Risotto
ka - Georgian: რიზოტო
kk - Kazakh: Ризотто
kn - Kannada: ರಿಸಾಟೊ
ko - Korean: 리소토
la - Latin: Risottum
lmo - Lombard: Risòtt
lt - Lithuanian: Rizotas
mk - Macedonian: Ризото
ms - Malay: Risotto
nb - Norwegian Bokmål: Risotto
nl - Dutch: Risotto
or - Odia: ରିସୋତ୍ତୋ
pl - Polish: Risotto
pt - Portuguese: Risotto
ru - Russian: Ризотто
sr - Serbian: Рижото
sv - Swedish: Risotto
th - Thai: รีซอตโต
tr - Turkish: Risotto
uk - Ukrainian: Ризото
ur - Urdu: ریزوتو
vi - Vietnamese: Risotto
yue - Cantonese: 意大利飯
zh - Chinese: 義大利燉飯

The dish is a rice preparation cooked with broth until it reaches a creamy consistency. The broth can come from meat, fish, or Vegetable.
Riz Casimir
Category: rice, curry (mixed rice, curry)
Cuisine: Swiss
Associated cuisines: Swiss, Indian
Area: Switzerland
Countries: Switzerland, France
Region: Western Europe
Other names: ca - Catalan: Arròs Casimir
de - German: Riz Casimir
fr - French: Riz Casimir
ru - Russian: Рис Казимир

The dish is made from rice, sliced veal, curry sauce, and fruits, usually bananas, pineapples and peaches or cherries. It is also garnished with roasted almond slivers. Long-grain rice is normally used for this dish. Veal is often replaced with pork or chicken.
Riz gras
Category: rice (mixed rice)
Cuisine: West African
Associated cuisines: Beninese, Guinean, Ivorian, Togolese, Burkinabe
Area: West Africa
Countries: Benin, Guinea, Togo, Burkina Faso, Côte d'Ivoire
Region: Western Africa
Other names: az - Azerbaijani: Riz qras
en-simple - Simple English: Riz gras
es - Spanish: Riz gras
ig - Igbo: Osisi osikapa
it - Italian: Riz gras
jv - Javanese: Riz gras
ko - Korean: 리 그라
nn - Norwegian Nynorsk: Riz gras
uk - Ukrainian: Рі гра

The dish is prepared with significant amounts of meat and Vegetable, and is usually served with the meat and chunks of Vegetable presented atop the rice.
Salukara
Category: pancake (pancake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Eastern Samar
Countries: Philippines
Region: South Eastern Asia
Other names: tl - Tagalog: Salukara

This dish is made with glutinous rice flour, coconut milk, sugar, and water. Traditionally palm wine is used as the leavening agent, giving the pancakes a slightly sour aftertaste, though standard baker's yeast can be substituted. They are cooked in a pan or clay pot traditionally greased with pork lard or lined with banana leaves.
Sandige
Category: snack (cracker)
Cuisine: Indian
Associated cuisines: South Indian
Area: South India
Countries: India
Region: Southern Asia
Other names: ta - Tamil: வடகம் அல்லது வடம்

The dish is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days.
Sapin-sapin
Category: snack, dessert (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Cagayan, Isabela
Countries: Philippines
Region: South Eastern Asia
Other names: es - Spanish: Sapin-sapin
fr - French: Sapin-sapin
id - Indonesian: Sapin-sapin

The dish is a layered glutinous rice and coconut dessert in. It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. It is usually sprinkled with latik or toasted desiccated coconut flakes. The dessert is recognizable for its layers, each colored separately.
Sarma
Category: rice (vegetable roll, meat roll)
Cuisine: Ottoman
Associated cuisines: Turkish, Greek, Middle Eastern
Area: Turkey, Greece
Countries: Turkey, Greece, Albania, Bulgaria, Croatia, Cyprus, Romania, Moldova
Region: Western Asia
Other names: bs - Bosnian: Sarma
ca - Catalan: Sarma
cs - Czech: Sarma
de - German: Sarma
el - Greek: Κουπέπια
eo - Esperanto: Farĉitaj foliaj rulaĵoj
es - Spanish: Sarma
fr - French: Sarma
he - Hebrew: סרמאלה
hr - Croatian: Sarma
it - Italian: Sarma
ja - Japanese: サルマ
jv - Javanese: Sarma
ko - Korean: 사르마
mk - Macedonian: Сарма
nl - Dutch: Sarma
sh - Serbo-Croatian: Sarma
sq - Albanian: Sarma
sr - Serbian: Сарма
th - Thai: ซาร์มา
tr - Turkish: Sarma
uk - Ukrainian: Сарма
uz - Uzbek: Do'lma

The dish is made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
Sel roti
Category: bread (fried dough)
Cuisine: Nepalese
Associated cuisines: Nepalese
Area: Nepal
Countries: Nepal
Region: Southern Asia
Other names: arz - Egyptian Arabic: سيل روتى
as - Assamese: চেল ৰুটি
bn - Bangla: সেল রুটি
he - Hebrew: סאל רוטי
it - Italian: Sel roti
ja - Japanese: セル・ロティ
jv - Javanese: Sèl roti
kn - Kannada: ಸೇಲ್ ರೋಟಿ
ne - Nepali: सेल रोटी
uk - Ukrainian: Сєл-роті

The dish is a ring-shaped sweet fried dough made from rice flour.
Shirin polo
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Shiraz
Countries: Iran
Region: Southern Asia
Other names: he - Hebrew: שירין פולו
jv - Javanese: Shirin polo

The dish is typically served at celebrations such as weddings, birthdays, and holidays. It is steamed rice topped with nuts and dried fruits such as barberries, apricots, and dates.
Sholezard
Category: rice (pudding)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: شله زرد
bg - Bulgarian: Шоле Зард
de - German: Schole zard
fa - Persian: شله زرد
kk - Kazakh: Шолезард
ru - Russian: Шолезард
uk - Ukrainian: Шолезард
uz - Uzbek: Sho`l-e zard

A rice pudding composed of saffron, sugar, rose water, butter, cinnamon and cardamom. It is yellow due to the presence of saffron and is topped with cinnamon, almond slices, and pistachio slices.
Shrimp creole
Category: rice (mixed rice, shrimp)
Cuisine: American
Associated cuisines: American
Area: Louisana
Countries: United States
Region: Northern America
Other names: ja - Japanese: シュリンプクレオール
jv - Javanese: Creole urang
ru - Russian: Креветки по-креольски

The dish consists of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.
Siopao
Category: snack, bread (steamed bun)
Cuisine: Filipino
Associated cuisines: Filipino, Chinese, Hokkien Chinese
Area: Cagayan, Isabela
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Siopao
eo - Esperanto: Siopao
es - Spanish: Siópao
fr - French: Siopao
ja - Japanese: 焼包
jv - Javanese: Siopao
ms - Malay: Siopao
nb - Norwegian Bokmål: Siopao
tl - Tagalog: Siopao

The dish is a steamed bun with various fillings. The most common fillings are pork asado and bola-bola.
Spanish rice
Category: rice (mixed rice)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico, United States
Region: Central America
Other names: ar - Arabic: أرز أحمر
es - Spanish: Arroz rojo
fa - Persian: استانبولی پلو
ja - Japanese: スパニッシュライス
jv - Javanese: Sega Spanyol
ru - Russian: Мексиканский рис
tr - Turkish: Arroz rojo
uz - Uzbek: Ispan guruchi

The dish is a side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. It is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup.
Lo mai gai
Category: rice, dim sum (glutinous rice)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Lo mai gai
es - Spanish: Lo mai gai
fr - French: Lo mai gai
it - Italian: Lo mai gai
ja - Japanese: 糯米鶏
jv - Javanese: Lo mai gai
ko - Korean: 노마이가이
ms - Malay: Lo mai gai
pa - Punjabi: ਲੋ ਮਾਈ ਗਾਈ
yue - Cantonese: 糯米雞
zh - Chinese: 糯米雞

The dish contains glutinous rice filled with chicken, mushrooms, sausage, scallions, and sometimes dried shrimp or salted egg. The ball of rice is then wrapped in a dried lotus leaf and steamed.
Suman
Category: rice, snack (glutinous rice, rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: سومان
es - Spanish: Suman
it - Italian: Suman
jv - Javanese: Suman
ko - Korean: 수만
tl - Tagalog: Suman
war - Waray: Suman

The dish is an elongated rice cake. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik.
Sushi
Category: rice, fish (rice roll, fish)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Soesji
an - Aragonese: Sushi
ar - Arabic: سوشي
ary - Moroccan Arabic: سوشي
arz - Egyptian Arabic: سوشى
as - Assamese: চুশ্বি
ast - Asturian: Sushi
az - Azerbaijani: Suşi
azb - South Azerbaijani: سوشی
ba - Bashkir: Суши
bar - Bavarian: Suschi
bcl - Central Bikol: Sushi
be - Belarusian: Сушы
be-tarask - Belarusian (Taraškievica orthography): Сусі
bg - Bulgarian: Суши
bn - Bangla: সুশি
bo - Tibetan: ཧྲོའུ་སི།
br - Breton: Sushi
ca - Catalan: Sushi
chr - Cherokee: ᏑᏏ
ckb - Central Kurdish: سوشی
cs - Czech: Suši
cy - Welsh: Swshi
da - Danish: Sushi
de - German: Sushi
el - Greek: Σούσι
en-simple - Simple English: Sushi
eo - Esperanto: Suŝio
es - Spanish: Sushi
et - Estonian: Suši
eu - Basque: Sushi
fa - Persian: سوشی
fi - Finnish: Sushi
fo - Faroese: Sushi
fr - French: Sushi
gan - Gan: 壽司
gl - Galician: Suxi
gn - Guarani: Súchi
hak - Hakka Chinese: Su-sí
he - Hebrew: סושי
hi - Hindi: सूशी
hr - Croatian: Suši
hu - Hungarian: Szusi
hy - Armenian: Սուշի
hyw - Western Armenian: Սուշի
id - Indonesian: Susyi
ik - Inupiaq: Maqpiġaaġmiŋa
io - Ido: Sushio
is - Icelandic: Sushi
it - Italian: Sushi
ja - Japanese: 寿司
jv - Javanese: Sushi
ka - Georgian: სუში
km - Khmer: ស៊ូស៊ី
kn - Kannada: ಸೂಶಿ
ko - Korean: 스시
ky - Kyrgyz: Суши
la - Latin: Sushi
lmo - Lombard: Sushi
lo - Lao: ຊູຊິ
lt - Lithuanian: Sušis
lv - Latvian: Suši
lzh - Literary Chinese: 鮨
mk - Macedonian: Суши
ml - Malayalam: സുഷി
mn - Mongolian: Сүши
mr - Marathi: सुशी
mrj - Western Mari: Суши
ms - Malay: Susyi
my - Burmese: ဆူရှီ
nan - Minnan: Sù-sih
nb - Norwegian Bokmål: Sushi
nds-NL - Low Saxon: Soesie
ne - Nepali: सुसी
nl - Dutch: Sushi
nrf - Norman: Suchîn
oc - Occitan: Soshí
pa - Punjabi: ਸੂਸ਼ੀ
pl - Polish: Sushi
pnb - Western Punjabi: سوشی
pt - Portuguese: Sushi
pwn - Paiwan: susi
ro - Romanian: Sushi
ru - Russian: Суши
scn - Sicilian: Sushi
sh - Serbo-Croatian: Suši
sk - Slovak: Suši
sl - Slovenian: Suši
sq - Albanian: Sushi
sr - Serbian: Суши
su - Sundanese: Sushi
sv - Swedish: Sushi
ta - Tamil: சுசி
th - Thai: ซูชิ
tl - Tagalog: Sushi
tr - Turkish: Suşi
tt - Tatar: Суши
ug - Uyghur: سۇشى
uk - Ukrainian: Суші
ur - Urdu: سوشی
uz - Uzbek: Sushi
vi - Vietnamese: Sushi
war - Waray: Sushi
wuu - Wu: 寿司
yue - Cantonese: 壽司
zgh - Standard Moroccan Tamazight: ⵙⵓⵛⵉ
zh - Chinese: 寿司

The dish is prepared vinegared rice, rolled with seaweed, often with sugar and salt, combined with a variety of ingredients such as Vegetable and meats, most commonly seafood.
Saffron rice
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran, Bangladesh, Pakistan, India
Region: Southern Asia
Other names: ar - Arabic: الأرز بالزعفران
es - Spanish: Arroz al azafrán
fa - Persian: پلو زعفرانی
ja - Japanese: サフランライス
jv - Javanese: Sega saffron

The dish is made from saffron, white rice, and usually vegetable bouillon. It is similar to plain cooked rice with the addition of these ingredients.
Szczecin paprikash
Category: fish, canned food (fish, canned food)
Cuisine: Polish
Associated cuisines: Polish
Area: Szczecin
Countries: Poland
Region: Eastern Europe
Other names: de - German: Paprykarz szczeciński
fr - French: Paprykarz szczeciński
jv - Javanese: Paprykarz szczeciński
pl - Polish: Paprykarz szczeciński
ru - Russian: Щецинский паприкаш
uk - Ukrainian: Щецинський паприкаж

The dish is a canned fish spread made from ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices. It has the form of a reddish-brown paste with visible rice grains.
Taco rice
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Okinawan, Mexican
Area: Okinawa
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Taco rice
fa - Persian: تاکو برنج
he - Hebrew: טאקו אורז
ja - Japanese: タコライス
ko - Korean: 타코라이스
sv - Swedish: Taco rice
th - Thai: ทาโกไรซ์
tl - Tagalog: Taco rice

The dish consists of taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato and salsa.
Tahdig
Category: rice (roasted rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: الأرز المحترق
az - Azerbaijani: Qazmaq
cdo - Mindong: Diāng-bă
ceb - Cebuano: Dukot
ckb - Central Kurdish: بنکڕ
de - German: Tahdig
es - Spanish: Cocolón
fr - French: Croûte de riz
gan - Gan: 糷粑
hak - Hakka Chinese: Vo̍k-lat
hu - Hungarian: Nurungdzsi
id - Indonesian: Kerak nasi
ja - Japanese: お焦げ
jv - Javanese: Intip
ko - Korean: 누룽지
ms - Malay: Kerak nasi
nl - Dutch: Nurungji
sv - Swedish: Knaprigt ris
tl - Tagalog: Nurungji
tr - Turkish: Kavrulmuş pirinç
uk - Ukrainian: Хрусткий рис
vi - Vietnamese: Cơm cháy
wuu - Wu: 饭䊓
yue - Cantonese: 飯焦
zh - Chinese: 鍋巴

The dish consists of crisp, caramelized rice taken from the bottom of the pot in which the rice (chelow) is cooked.