Ingredient-level explanation
sushi: 79,6% preparation of rice [cooked rice (water, rice, sunflower oil), syrup of fructose-glucose, spirit vinegar, salt, rice vinegar, corrector of acidity: acetates of sodium], 4.5% of raw salmon, 3.6% for green bell pepper, 3% surimi-the processed product of the fishing [57% surimi proteins (tissue of muscle of fish, sugar), water, wheat starch, modified starch, egg white powder rehydrated, sugar, cooking salt, natural flavour (contains crustaceans), colour: paprika extract], 2.7% is a preparation of salmon [81,9% salmon cooked, mayonnaise (rapeseed oil, egg yolk, water, spirit vinegar, mustard seeds, sugar, salt, spices), paprika, salt, and dill), mayonnaise (rapeseed oil, egg-yolk", water, spirit vinegar, mustard seeds, sugar, salt, spices), seaweed, dehydrated, pickle, cheese, toasted sesame seeds, dill, soy sauce: water, 19% soya beans, wheat, table salt, preparation of ginger: 63% ginger, fructose, glucose syrup, salt, acidity regulators: acetic acid, citric acid, preparation of horseradish: water, 17% horseradish powder, mustard flour, wasabi powder, colouring: copper complexes of chlorophylls and of chlorophyllins, curcumin, *rearing in the open air, may contain traces of shellfish, do not heat or freeze, the product is ready-to-eat, unopened, store in a refrigerator at 5°c max, and
