Great rice salads from around the world

Nam kao tod from Norwalk’s Renu Nakorn.  (Russ Parsons/Los Angeles Times)

Bibimbap is served in a black pot at Jeonju Dolsot in Los Angeles. The pot includes rice topped with kimchi, assorted vegetables and seaweed.   (Cheryl A. Guerrero / Los Angeles Times)

At Sqirl, where diners will wait in long lines, Jessica Koslow makes a delicious brown rice bowl.  (Irfan Khan / Los Angeles Times)

Another excellent rice dish, htamin thoke, from Daw Yee.  (Jonathan Gold/Los Angeles Times)