Shrimp Roll Sushi

Nutrition Facts

Serving Size 1 ROLL

Calories 269

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 5.8g

Sat. Fat 0.7g

- - -%

Trans Fat 0g

Cholesterol 20.5mg

- - -%

Sodium 1598.7mg

70%

Amount/Serving

%DV*

Tot. Carb. 47.8g

14%

Dietary Fiber 1.3g

Sugars 9.2g

Includes 0g Added Sugars

Protein 5.9g

Vitamin D - 0mcg - 0%

Calcium - 9.6mg - 1%

Iron - 0.9mg - 12%

Potassium - 26.3mg - 1%

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))), Spicy Mayo (MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) Contains: egg), SRIRACHA HOT PEPPER SAUCE (chili, sugar, salt, garlic, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite).)), ENGLISH CUCUMBER, SUSHI GRADE SHRIMP (shrimp and salt), 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. ), Wasabi (WATER, WASABI (horseradish, mustard, corn starch, cellulose, ascorbic acid (for color retention), artificial color (fd&c yellow #5, fd&c Blue #1), citric acid. ))

ALLERGENS: Eggs, Crustacean Shellfish, 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.