Now, for the first time in history, we have a concrete chance to make GMO labeling a reality.

Proposition 37, the California Right to Know Genetically Engineered Food Act, is a grassroots-powered citizens' initiative. With your help, it will pass in November!
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Approval of New Chemical-Resistant GMOs Likely to Prompt Pesticide Escalation

The scientists who pioneered genetic engineering thought of themselves as environmentalists, creating products that could reduce pesticide use. Instead, they have simply perpetuated the same "pesticide treadmill" as their pesticide-peddling counterparts resulting in the application of a greater volume of ever more toxic pesticides.
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Farmer Debunks Corporate Propaganda Against Proposed Law to Label Genetically Modified Food

As a farmer who has experience in both conventional and organic farming, I'm compelled to address the anti-labeling campaign's so-called "concerns" for farmers and consumers.
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Sushi means Vinegar Rice not Raw Fish

  The main ingredient of all sushi is short grain white or brown rice that is seasoned with brown rice vinegar. There are so many kinds of sushi, too many to enumerate, and new types are being developed as sushi’s popularity spreads around the world. Many people think sushi means fish. This is incorrect. The vast majority of sushi is rice and vegetables, but virtually any kind of food can be, and is, included in it. The Japanese name of raw fish is sashimi, not sushi, but commonly they are served together. Maki-sushi, Nori-maki, Nori roll, Temaki, and California roll are some of the names for vinegary rice rolled up in sheets of nori sea vegetable. Another essential ingredient in authentic sushi rice is mirin, a sweet rice cooking wine. Mirin gives sushi rice its pearly sheen and mildly sweet flavor.


  Lately, many traditional sushi ingredients and seasonings have been replaced with cheap, quickly made imitations laden with refined sugar, chemical dyes, additives, and preservatives. It is wise to avoid these, but this requires some savvy as they are ubiquitous.

  EDEN sushi ingredients are all excellent examples of traditionally made, macrobiotic quality foods that embody all the characteristics that made them popular, including optimum flavor, appearance, and texture.
They include:

• EDEN Brown Rice Vinegar
• EDEN Wasabi Powder - Japanese horseradish
• EDEN Shake (furikake) - sesame seaweed condiment
• EDEN Pickled Ginger Slices
• EDEN Pickled Daikon Radish
• EDEN Mirin – rice cooking wine
• EDEN Sushi Nori
• EDEN Soy Sauce – Shoyu – soy sauce
• EDEN Umeboshi Plum
• EDEN Ume Plum Paste
• EDEN Soba – buckwheat noodles
• EDEN Sushi Mat

Sushi is Fun, Satisfying Food

  Sushi is great for parties, picnics, lunches, or anytime needing fun food. Most importantly, it is healthy, balanced, good food. Grain with ingredients such as tofu, tempeh, roasted seeds, and seafood provides complete protein. Cooked and raw vegetable fillings offer a variety of flavors, textures, and colors. The use of vinegar and pickled vegetables preserves the sushi and aids digestion, while the nori sea vegetable provides vitamin C and a variety of trace minerals not found in land vegetables. Most types of sushi are made with rice, but it can also be made with soba noodles or leafy green vegetables. Simple or lavish, the variations are endless.

Rated 'Best Overall'

  Sushi requires a little initial practice, but it is truly easy, especially when you follow the step-by-step color photos and instructions in Eden's popular Art of Sushi [PDF] instruction sheet. The Art of Sushi makes rolling your own sushi fun and easy, and includes sushi facts, variations, and suggested fillings.

  The EDEN Sushi Gift Basket contains everything needed to create rice, noodle, or vegetable sushi. It was rated "Best Overall" by the staff of the Wall Street Journal and two master sushi chefs. They rated sushi baskets based on products, utensils, and instructions, and said, "The sushi basket from Eden Foods had enough extra elements to provide hours of experimentation." Furthermore they said, "The kit was impressive, from the sturdy mat to the step-by-step instructions, illustrations with color photos. It's our Best Overall."

  So get rolling! Prepare fun, healthy, good food, and impress your family and friends with sushi making skills.

Special - Website Store Offer

Please receive 20% off select EDEN Sushi ingredients. Simply enter the coupon code “SEPT2012” when prompted during checkout. Please extend this offer to friends and family.

Offer expires October 31, 2012.

Rice & Red Quinoa Sushi

Serves  6  |  Prep. Time  1 hour  |  Cook Time  20 min.

• 1 1/2 cups organic white sushi rice, rinsed
• 1/2 cup EDEN Red Quinoa
1 pinch EDEN Sea Salt
• 3 cups cold water
• .88 ounces EDEN Dried Sliced Shiitake Mushrooms, (1 package)
• 1 cup water, for cooking shiitake
• 1 Tbsp EDEN Shoyu Soy Sauce, for seasoning shiitake
• 1 Tbsp organic maple syrup, for seasoning shiitake
• 3 Tbsp EDEN Brown Rice Vinegar, for seasoning sushi rice
• 3 Tbsp EDEN Mirin, for seasoning sushi rice
• 4 to 5 sheets EDEN Sushi Nori
• 2 whole avocados, remove pit, peel, and sliced
• 4.2 ounces (2 packages) EDEN Pickled Ginger
• 1/3 cup EDEN Shake
• 3 tsp EDEN Wasabi Powder (Japanese Horseradish)
• 1 tsp hot water, for mixing wasabi powder

Place the rice, quinoa, water, and salt in a medium saucepan. Cover, bring to a boil, reduce the flame to medium-low and simmer for 20 minutes.

While the rice is cooking prepare the shiitake filling. Place shiitake in a saucepan with 1 cup water and bring to a boil. Reduce flame to low, add shoyu and maple syrup, cover and simmer 20 minutes. Remove shiitake and place in a small bowl. The shiitake cooking water may be chilled and used as a dipping sauce for the sushi, if desired.

When the rice is done, remove from the flame and let sit for 10 minutes. Remove and place in a mixing bowl. Heat the mirin and vinegar, but do not boil. Thoroughly mix the vinegar solution in with the cooked rice, fluff to cool, if the rice is hot. The best sushi is made with room temperature or leftover rice. Hot rice causes the nori to fall apart easily.

Take a bamboo sushi mat, set it on the counter or cutting board. Place a sheet of sushi nori on the mat with the rough, dull side facing up. Take 1 1/4 to 1 1/2 cups of cooked rice and spread it evenly on the bottom half of the sheet of nori. Moisten a wooden spoon or rice paddle and press down firmly on the rice to evenly spread and cover half the sheet of nori. Place 3 or 4 slices of shiitake, in a straight line, across the center of the rice (horizontally). Place 3 or 4 slices of avocado on top of the shiitake, in a straight line. Add several pieces of ginger pickle. Pull the mat up with your thumbs, hold and tuck the fillings with all eight fingers. Roll forward in a jelly roll fashion, tucking the nori forward, while pulling back the mat slightly each time you roll forward. Just before you reach the end of the sheet of nori, moisten the end with a little cold water. Continue rolling until you have a cylinder shaped roll. Tightly wrap the bamboo mat around the roll, and squeeze gently to seal the nori roll. Leave the mat around the roll. To make the ends of the roll even, with your hands, take a little rice and place it in each end, tapping lightly with a wooden pestle or fingers to pack the rice firmly into the ends. Remove the mat and place the roll on the cutting board.

Moisten a sharp knife with water and cut the roll in half. Cut each half in half, then each quarter in half, moistening the knife each time before cutting. You should now have eight equal size pieces of sushi. Repeat the above steps until you have 4 rolls or 32 pieces of sushi.

Try mixing a little EDEN Wasabi Powder (Japanese Horseradish) in with the shiitake cooking water before chilling and use as a dip sauce. (See Eden recipe).

NOTE: If using untoasted EDEN Nori, stove top toast per package directions before making sushi.

Nutritional Info   Per serving
Per serving: 289 Calories, 9g Fat (26% calories from fat), 6g Protein, 49g Carbohydrate, 7g Fiber, 0mg Cholesterol, 372mg Sodium

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