Miso Salmon Inari
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 166 |
| Calories from Fat | 72 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 8g | 21 | Tot. Carb. 16.7g | |
| Sat. Fat 1.1g | 6% | Dietary Fiber 1g | 3 |
| Trans Fat 0g | Sugars 3.7g | 3 | |
| Cholesterol 9.2mg | Protein 5.8g | ||
| Sodium 221.4mg | 10 | ||
Ingredients
Sushi Rice (Sushi Rice (Milled White Rice), Seasoned Vinegar Mizkan (High Fructose Corn Syrup, Distilled Vinegar and Rice Vinegar (diluted), Salt, Monosodium Glutamate, Brown Sugar.)), Inari Age Pockets (Fried Bean Curd (Water, Soybean Vegetable Oil (Corn Oil, Canola Oil, Soybean Oil.), Magnesium Chloride, Calcium Chloride.), High Fructose Corn Syrup, Water, Soy Sauce (Water, Defatted Soybean, Wheat, Salt, Soybean, Alcohol.), Caramel (As Coloring), Malic Acid. Contains Soybean and Wheat.), Miso Salmon For Inari (Atlantic Salmon, Light Miso Soybean Paste (Water, Soybeans, Rice, Salt, Alcohol, Vitamin B12. ), Mirin (Water, Dextrose, Rice, Corn Syrup, Salt), Water), Cucumbers (Cucumber), Charred Sishito Aioli (Mayonnaise (Soybean Oil, Water, Corn Syrup, Egg Yolks, Distilled Vinegar, Contains less than 2% of Salt, Mustard Seed, Calcium Disodium EDTA.), Shishito Peppers, Lime Juice (Key West Lime Juice from concentrate, and less than 1/10 of 1% Sodium Benzoate), Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Diluted with Water to 4% Acidity), GR AGAVE ORGANIC LIGHT (Organic Blue Agave), Garlic, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Shallots, Salt, Black Pepper), Daikon Root, Thin Sliced Avocado (Avocado)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.