Ingredients: Sushi Ingredients: Rice, Cooked Surimi (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), Carrots, Vegetable Oil, Egg, Chili Sauce (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate as Preservative, Xanthan Gum), Sugar, Vinegar, Seaweed, Sesame Seed, Salt Contains: Eggs, Fish, Soybeans, Wheat

Ingredients: Sushi Ingredients: Rice, Cooked Surimi (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), Carrots, Vegetable Oil, Egg, Chili Sauce (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate as Preservative, Xanthan Gum), Sugar, Vinegar, Seaweed, Sesame Seed, Salt Contains: Eggs, Fish, Soybeans, Wheat

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.

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.