Rainbow Roll

Nutrition Facts

Serving Size 1 ROLL

Calories 517

Calories from Fat 2.7

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

Amount/Serving

%DV*

Total Fat 18g

28%

Sat. Fat 3.4g

- - -%

Trans Fat 0g

Cholesterol 77.4mg

- - -%

Sodium 1779.7mg

77%

Amount/Serving

%DV*

Tot. Carb. 53.5g

16%

Dietary Fiber 2.6g

Sugars 12g

Includes 2.7g Added Sugars

Protein 32.1g

Vitamin D - 0mcg - 0%

Calcium - 152.4mg - 15%

Iron - 1.1mg - 13%

Potassium - 277.1mg - 6%

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)), IMITATION CRABMEAT (surimi (threadfin bream and/or lizardfish and/or big eye and/or pollock and/or pacific whiting), water, modified tapioca starch, sugar, wheat starch, salt, soybean oil, natural and artificial flavor, sweet flavoring (glucose syrup, water, lactic acid, acetic acid, yeast extract, caramel color), monosodium glutamate, calcium carbonate, soy protein, natural derived colors (carmine, paprika), trisodium phosphate, soy protein isolate, sodium polyphosphate, disodium 5'ribonucleotide allergen contains: fish (threadfin bream and/or lizardfish and/or big eye and/or pollock and/or pacific whiting), soy, wheat), FRESH SALMON, YELLOWFIN TUNA (frozen tuna and carbon monoxide (used as a preservative to promote color retention)), AVOCADO HALVES (hass avocados), ENGLISH CUCUMBER, SUSHI GRADE SHRIMP (shrimp and salt), SEAWEED (Seaweed)

ALLERGENS: Fish, Crustacean Shellfish, Wheat, Soybeans, Gluten

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.