The device looks like a big roll of norimaki, but there's another angle on the use of sushi for this project. Sushi is unique among savory foods in that it is usually eaten at room temperature. The lower serving temperature means that sushi emits fewer volatile esters, hence less smells, at least before chewing starts. The lower initial odors of sushi are one of the reasons that the look of sushi is so important: the colors and symmetry trigger the salivary glands in lieu of savory smells.

To create a device that simulates flavors but not smells, it makes sense to start with foods where flavor is more important relative to smell versus other foods.