Monster Hand Roll

Nutrition Facts

Serving Size 1 ROLL
Calories 221
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 5.9g
9%
Sat. Fat 1.1g
- - -%
Trans Fat 0g
Cholesterol 24.2mg
- - -%
Sodium 911.5mg
40%
Tot. Carb. 28.6g
9%
Dietary Fiber 1.1g
3%
Sugars 5.1g
   Includes 0g Added Sugars
0%
Protein 11.7g
Vitamin D - 0mcg - 0%
Calcium - 4.2mg - 0%
Iron - 0.5mg - 6%
Potassium - 93.8mg - 2%
INGREDIENTS: Sushi Rice (NISHIKI RICE (milled rice), WATER, 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), KOSHER SALT (salt, yellow prussiate of soda))), YELLOWTAIL HAMACHI LOIN (yellowtail, salt, soft brown sugar, l-sodium sorbate, vitamin e, sodium citrate, tasteless smoke (preservative to promote color retention)), YELLOWFIN TUNA (frozen tuna and carbon monoxide (used as a preservative to promote color retention)), FRESH SALMON, AVOCADO HALVES (hass avocados), ENGLISH CUCUMBER, SEAWEED (Seaweed)
ALLERGENS: Fish, Soybeans
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.