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Banzai Shrimp & Avocado Roll - 15 OZ
Shrimp and Avocado Roll
Includes soy sauce and wasabi. Fully cooked. Made with wild-caught Alaskan seafood. Thaw and serve. Our Story: Banzai Sushi was founded with the idea of getting healthier foods into schools. Our sushi is recognized for the Japanese craftsmanship and freshness enhancing freezing techniques we put into each bite. We want you to feel good about eating our product: all of our seafood is wild-caught in the waters of the Pacific Northwest and we use authentic Japanese sushi rice grown in the sunny valleys of California. Please enjoy - Banzai! www.banzai-sushi.com. Facebook: Like us on Facebook: facebook.com/BanzaiSushi. Twitter: Follow us on Twitter: (at)Banzai_Sushi. Made in the USA.
Serving Size: 5pieces
Servings Per Container: 3
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 35|
|Total Fat||Amount Per serving 4g||6%|
|Saturated Fat||Amount Per serving 1g||5%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 60mg||20%|
|Sodium||Amount Per serving 120mg||5%|
|Total Carbohydrate||Amount Per serving 22g||7%|
|Dietary Fiber||Amount Per serving 1g||6%|
|Sugars||Amount Per serving 5g|
|Protein||Amount Per serving 9g||18%|
Rice, Shrimp Salad (Cooked North Pacific Cold Water Shrimp, Alaska Pollock, Water, Sugar, Egg Whites, Wheat Starch, Corn Starch, Contains 2% or Less of the Following: Soybean Oil, Sorbitol, Modified Food Starch, Mirin Wine (Sake, Sugar, Salt, Water, Yeast Extract), Salt, Potassium Chloride, Artificial Crab Flavor, Carrageenan, Sodium Tripolyphosphate, Tetrasodium Pyrophosphate, Citric Acid, Paprika Oleoresin, Carmine, Soy Lecithin, Color Added), Avocado, Vegetable Oil, Egg, Sugar, Vinegar, Horseradish, Dill, Salt, Seaweed, Sesame Seed.
Warning Contains: Sushi Contains: Shellfish (shrimp), fish (Alaska pollock), wheat, eggs, soy. May contain crustacean shellfish (snow crab).
Directions Keep frozen. Instructions: Do not thaw in refrigerator. Microwave Method: Remove 4 to 6 pieces from the tray and place on a plate. Microwave on high power for 20 seconds. Turn pieces over and microwave on high for an additional 20 seconds. If pieces are still partially frozen, continue microwaving on high in 15 second intervals. Let pieces rest for 2 minutes. Rice should be slightly warm and center should be tender to the touch. Room Temperature Method: Take desired number of pieces out of the tray. Place on a plate, cover, and thaw for 2 hours. Suggestion: Take a tray of sushi with you to school or work. By lunch time it's ready! Water Bath Method: Submerge sealed tray in cold water for 30 minutes. For best results, consume immediately after thawing. Cover leftovers and refrigerate for up to 24 hours. Do not refreeze.