Konscious Plant-Based Tuna Poke Rolls, 7.5 oz.
- Clean Ingredients
- Non-GMO
- Certified Plant-Based
- Vegan
-
-
Not Available Ship
Back in Stock Soon
- Clean Ingredients
- Non-GMO
- Certified Plant-Based
- Vegan
Plant-based tuna, edamame, corn, mango, organic rice
Microwave 1000W -Recommended (Times may vary depending on oven wattage)
• Remove frozen sushi from box and from peelable film packaging • Arrange sushi in a circle on large plate (leaving a little space in between)
• Heat on HIGH in microwave: 8 rolls: 1 minute. 4 rolls (half of pack): for 30 seconds
• Flip rolls and add 10 seconds at a time until fully thawed
• Let rest 3 to 5 minutes and enjoy!
Hot Tap Water
• Remove frozen sushi from box
• Place frozen sushi with film packaging in bowl of hot water (not boiling)
• Keep fully submerged: 8 Rolls: 7 to 9 minutes (depending on water temperature) 4 Rolls (half of pack): 6 to 8 minutes
• Let rest 3 to 5 minutes
• Peel film and remove from package, plate and enjoy!
Room Temperature Thawing
• Remove frozen sushi from box and place sealed pack on plate
• Thaw for approximately 2.5 to 3 hours at room temperature
• If still cold to the touch, finish off in microwave for 10 seconds
• Peel film and remove from package, plate and enjoy!
INGREDIENTS
Water, Organic Rice, Rice Vinegar, Edamame, Cucumber, Red Onion, Corn, Mango, Carrots, Organic Cane Sugar, Organic Tapioca Syrup, Sunflower Oil, Red Quinoa, Flaxseeds, Konjac, Sea Salt, Hemp Seeds, Sesame Seeds, Tomatoes, Pea Hull Fiber, Xanthan Gum, Vitamin B12, Iron, Vitamin D3, Lycopene (from tomatoes), DHA Algal Oil, Agar, Sodium Carbonate, Vegetable Juice for Color, Citric Acid, Calcium Chloride.
Citrus ponzu sauce: Water, Sunflower Oil, Tamari (water, soybeans, salt, alcohol, lactic acid, rice vinegar), Organic Cane Sugar, Lemon Juice, Lime Juice, Potato Starch, Sea Salt, Red Pepper Powder, Xanthan Gum.
Contains: Soy, Sesame.
Welcome! LuckyVitamin is now a proud part of the Fruitful Yield family.
You Save 15%
on your next purchase with code:
FRUITFUL15
Valid through 10/31/23