A new colleague at work is a serious foodie and worked as a chef in a previous life, so he is bringing all kinds of new food ideas to the office. He’s brought us home baked sourdough bread for breakfast, just because. And for today he arranged a potluck temaki lunch. Everyone brought an ingredient, and then we made temaki together.

The chef ninja explained temaki to us as “sushi tacos”. Take a piece of seaweed, spread some rice on it, then pile on whatever you like on top of the rice. Roll it up and you’re done. Restaurant temaki are elegantly cone-shaped, but apparently just sloppily rolling it up before biting into it is perfectly acceptable as well.

I’ve always thought that making sushi at home seems like a lot of bother, so I’ve never tried. All this rolling and shaping… and then someone wants this on their sushi and someone else definitely does NOT want this… But with this approach, sushi becomes quite doable: very flexible, and almost no prep work apart.