uramaki

From Japanese "uramakizushi", literally "inside out" roll.

A sushi roll in which the rice is on the outside and the seaweed is between the rice and the center.

I think uramaki has a better texture than regular maki.

sous vide

French - lit. "under vacuum"

A cooking technique in which food is vacuum sealed in a bag and placed in a temperature-controlled water bath for several hours.

Usually, the water bath is kept at the desired final temperature of the food so that the entire portion slowly reaches the same level of doneness inside and out.

This technique is often used to precisely cook meats to a desired temperature.

I had a filet mignon prepared sous vide for dinner last night.