Sushi Box: California Rolls

Nutrition Facts

Serving Size 1 BOX

Calories 674

Calories from Fat - - -

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 2.6g

Sat. Fat 0.4g

- - -%

Trans Fat 0g

Cholesterol 2.5mg

- - -%

Sodium 2176mg

95%

Amount/Serving

%DV*

Tot. Carb. 141.7g

43%

Dietary Fiber 0.5g

Sugars 11.1g

Includes 0g Added Sugars

Protein 15.1g

Vitamin D - 0mcg - 0%

Calcium - 71mg - 7%

Iron - 1.3mg - 17%

Potassium - 16.1mg - 0%

INGREDIENTS: CALIFORNIA ROLL (Sushi Rice (WATER, NISHIKI RICE (milled rice), Sushi Vinegar (RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), SUGAR (sugar), SALT (salt, calcium silicate, dextrose, potassium iodide.))), IMITATION CRAB (pollock, water, snow crabmeat, egg whites, mirin (rice wine), potato starch, wheat starch, modified food starch, contains 2% or less of the following: salt, sugar, sorbitol, natural and artificial flavors, soybean oil, soy protein isolate, calcium carbonate, sodium phosphates, paprika, color added. ), SESAME SEEDS (whole sesame seeds), SEAWEED (Seaweed)), PICKLED GINGER (ginger, water, salt, acetic acid, sorbitol, aspartame (contains phenylalanine), citric acid, malic acid, potassium sorbate as preservative, fda certified food color red no. 40. phenylketonurics: contains phenylalanine. ), Prepared Wasabi (WASABI (horseradish, mustard, corn starch, cellulose, ascorbic acid (for color retention), artificial color (fd&c yellow #5, fd&c Blue #1), citric acid. ), WATER)

ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.