Lower observed Direct name match
180kcal
Sushi roll, shrimp
180 g source amount · 100 kcal per 100 g
Inspect this exact recordUSDA record comparison
Sushi roll calories and nutrition: what the USDA records can—and cannot—show
The current corpus has one record explicitly labeled as a sushi roll. Two topped-sushi records provide a narrow view of nearby FNDDS coverage, but the page does not turn nigiri-style descriptions into roll estimates or invent missing roll varieties.
What this page compares
Named source records, not one universal meal
Sushi roll, shrimp is the only roll-labeled record in the current corpus. Sushi topped with shrimp and sushi topped with egg are exact FNDDS records shown as context. Their construction differs from a roll, so the selected low, middle, and high cards describe this three-record source set—not the range of California, tuna, salmon, tempura, or specialty rolls.
Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.
Observed source examples
Lower, middle, and higher within this selected set
These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every sushi rolls and should not be used as a personalized estimate.
Middle observed Context record
216kcal
Sushi, topped with shrimp
210 g source amount · 103 kcal per 100 g
Inspect this exact record Higher observed Context record
238kcal
Sushi, topped with egg
200 g source amount · 119 kcal per 100 g
Inspect this exact recordImportant: “Lower,” “middle,” and “higher” refer only to order within the curated source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.
Full comparison
Compare every selected FNDDS record
Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.
| Exact source record | Match | Source amount | Calories | kcal / 100 g | Protein | Fiber | Sodium | USDA |
|---|---|---|---|---|---|---|---|---|
| Sushi roll, shrimp | Direct name match | 180 gQuantity not specified | 180 kcal | 100 | 12.6 g | 1.3 g | 644 mg | FDC 2708964 ↗ |
| Sushi, topped with shrimp | Context record | 210 gQuantity not specified | 216 kcal | 103 | 19.1 g | 1.3 g | 691 mg | FDC 2708970 ↗ |
| Sushi, topped with egg | Context record | 200 gQuantity not specified | 238 kcal | 119 | 14.6 g | 0.8 g | 676 mg | FDC 2708972 ↗ |
Context record Context records are intentionally nearby but non-equivalent descriptions. Their presence documents a sparse source category; it does not broaden the meaning of Sushi rolls.
Portion analysis
Serving total and calorie density answer different questions
The source amounts are 180 grams for the shrimp roll, 210 grams for shrimp-topped sushi, and 200 grams for egg-topped sushi. Piece counts are not supplied in these display names and would not be a stable denominator anyway: roll diameter, rice packing, and cut thickness change grams per piece.
To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.
Preparation analysis
The dish name leaves ingredients unresolved
Rice amount is often the largest visible base, while fish, egg, avocado, cream cheese, mayonnaise-based sauce, tempura, and toppings change the composition. Sauces can be drizzled or mixed into fillings. A roll name alone may still omit piece count and restaurant-specific construction.
A precise-looking result is only as specific as the record match and the portion information supporting it.
What changes the comparison
Four drivers worth checking before choosing a record
The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.
- 01
Rice per piece
Tightly packed or oversized rolls can carry a different amount of rice even at the same piece count.
- 02
Roll construction
A roll and topped sushi distribute rice and filling differently and should retain separate labels.
- 03
Fried and creamy additions
Tempura, cream cheese, mayonnaise-based fillings, and sauces can change a specialty roll materially.
- 04
Piece count and weight
Six, eight, or ten pieces do not imply a common total weight across restaurants.
Record matching
How to find the closest description
Use the shrimp-roll record only for a reasonably similar roll. Do not use the topped-sushi records as silent replacements; they are context for the database boundary. For a known menu item, prefer the restaurant's published value. Otherwise record roll count, approximate weight, primary filling, fried components, and creamy sauces.
A practical matching checklist
- Keep roll and topped-sushi records distinct.
- Count pieces and use total weight when available.
- Identify primary filling and fried components.
- Record cream cheese and sauces rather than relying on the menu name.