Brightly colored wraps.

Sushi fillings might soon be encircled with brightly colored wraps made not from the traditional seaweed, but instead from other vegetables--or fruits. Infrared drying and other technologies are key to creating the new wraps. The wraps can enhance the flavors and textures of familiar sushi fillings as well as trendy American-style sushi delicacies. Scientists are experimenting, for instance, with a bright-orange, carrot-based wrap that would hold a cucumber, garlic and rice filling; and a deep-red tomato and basil wrap for a spicy tuna and rice filling. The sushi-style treats are ideal for weight-conscious consumers trying to eat smaller-size servings. This research, in part, is intended to provide new uses for U.S. crops and to increase consumption of fruits and vegetables. Contact: Tara H. McHugh, USDA-ARS Western Regional Research Center, 800 Buchanan St., Albany, CA 94710. Phone: [phone]. Fax: [phone]. Email: [e-mail].