Salmon Poke Bowl

Nutrition Facts

Serving Size 1 BOWL
Calories 456
Calories from Fat 1.9
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14.6g
22%
Sat. Fat 2.4g
- - -%
Trans Fat 0g
Cholesterol 43.4mg
- - -%
Sodium 2402.4mg
104%
Tot. Carb. 58.4g
18%
Dietary Fiber 2.1g
6%
Sugars 12.2g
   Includes 1.9g Added Sugars
0%
Protein 21g
Vitamin D - 0.1mcg - 0%
Calcium - 18.7mg - 2%
Iron - 1.2mg - 14%
Potassium - 327.4mg - 7%
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 (FRESH 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), vinegar, sodium benzoate, natural flavors), KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GINGER (ground ginger ))), Poke Sauce (HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.)), FRESH GREEN ONIONS, SESAME SEEDS (whole sesame seeds), SEAWEED (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.