Sticky rice is very popular in Thailand. Although made with rice, it’s a refreshing fruity dessert perfect for ending an Asian meal.

Risotto is an Italian dish you need in your recipe collection—it’s an endlessly adaptable base, and with leftovers you can make delicious arancini.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

A blend of maki and spring rolls. Rice paper instead of nori seaweed, with lettuce, mint, salmon, and avocado.

Salmon maki is the simplest sushi to make when you’re getting started. A nori seaweed sheet rolled with sushi rice inside and a strip of salmon.

The salmon roll is a delightful and indulgent twist on the classic maki. The nori seaweed sheet is replaced with thin slices of salmon and a cream cheese center.

A variation of salmon makis, California rolls have the distinctive feature of having the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

A kosher rice bowl (chirashi) with fresh salmon, avocado, cucumber, and sesame seeds.

I discovered the salmon avocado sushi sandwich in Israel a few years ago, and it’s one I often order because everyone loves it. Its club sandwich shape is particularly fun, which is why I wanted to share it with you.

Here’s a quick-to-make sushi cake that has all the flavors of sushi but in a large format. A great solution for entertaining or when you don’t have the time or desire to pull out your bamboo mat to form individual sushi rolls.

A rice bowl (also called Chirashi) topped with tuna, avocado, and ricotta.