Salmon Poke Bowl

Nutrition Facts

Serving Size 1 BOWL

Calories 411

Calories from Fat 2

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

Amount/Serving

%DV*

Total Fat 10.1g

15%

Sat. Fat 1.3g

- - -%

Trans Fat 0g

Cholesterol 37.9mg

- - -%

Sodium 2384.1mg

104%

Amount/Serving

%DV*

Tot. Carb. 59.1g

18%

Dietary Fiber 2.3g

Sugars 12.2g

Includes 2g Added Sugars

Protein 19.4g

Vitamin D - 0.1mcg - 0%

Calcium - 18.7mg - 2%

Iron - 1.5mg - 19%

Potassium - 401.4mg - 9%

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))), Marinated Salmon (SUSHI GRADE SALMON, Salmon Poke Marinade (GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SRIRACHA HOT PEPPER SAUCE (chili, sugar, salt, garlic, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite).), KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GINGER)), Poke Sauce (HOISIN SAUCE (sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spices, caramel color, acetic acid, fd&c red no. 40. contains: soybeans, wheat ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.)), FRESH GREEN ONIONS, SESAME SEEDS (sesame seeds), SEAWEED

ALLERGENS: Fish, 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.