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Sushi translated is Vinegar Rice

There are hundreds of types of sushi, and sushi is not raw fish, that's sashimi. Most sushi is vegetarian, but almost every kind of food is used. The one ingredient that nearly all types of sushi contains is short grain white or brown rice. Short grain rice has a sticky/glutinous quality that holds the sushi together. After cooking rice for sushi it is seasoned traditionally with brown rice vinegar and mirin (sweet rice cooking wine). They are what give sushi rice its sweet/tangy flavor and pearly sheen. Regrettably today, cheap vinegar and refined sugar are replacing the wonderful complexities of a proper mellow vinegar and a sweet traditional mirin. After cooling the sushi rice is combined with the other ingredients like vegetables, pickles, seafood, natto fermented soybeans, fried tofu or egg omelet, meats, and sometimes even fruit. A genuine shoyu soy sauce and select condiments such as wasabi and pickled ginger are common accoutrement flourishes.

New types of sushi continue to be developed as sushi manifests in various cultures around the world. The more common types found at sushi bars are: norimaki or makizushi - cylinder rolls wrapped in nori sheets; inside out or reverse rolls such as Alaska and California rolls; nigirizushi - hand-formed oblong mounds of rice; temaki - hand rolled cones; chirashizushi - rice salad; inarizushi - deep fried, rice-filled tofu pouches; and oshizushi - pressed sushi resembling a sandwich.

Fine Ingredients are Vital Sushi

Choosing the right ingredients is key to making sushi that delights and satisfies. By design sushi features and accentuates the taste and asthetic of each ingredient used. Food artistry and taste are what have made sushi popular. Where authentic flavor and the pleasing-of-people are desired, the best sushi ingredients in the Western world are EDEN Sushi Ingredients. They are culturally authentic and supremely delicious. The quality of ingredients chosen will fix taste, texture, and appearance of the sushi.

Recently, and consistent with the food industry as a whole, traditional sushi ingredients and seasonings have been replaced with quickly and artificially made, cheap imitations laden with refined sugar, chemical dyes, chemical additives, and toxic flavorings. Such ingredients are very low cost but best avoided. Making good sushi with them is impossible.

EDEN sushi ingredients are excellent examples of traditionally made, macrobiotic quality foods. They embody every characteristic and value that made them popular.
EDEN sushi ingredients include:

• EDEN Brown Rice Vinegar – traditional ancient methods

• EDEN Mirin – sweet rice cooking wine

• EDEN Sushi Nori – convenient, pre-toasted sheet

• EDEN Umeboshi Paste – pureed pickled plum

• EDEN Pickled Ginger Slices – a garnish flourish or filling

• EDEN Wasabi Powder – Japanese wild horseradish

• EDEN Shoyu – traditionally brewed soy sauce

The use of vinegar, pickled vegetables, and wasabi preserves sushi and aids digestion. Nori and other sea vegetables provide valuable nutrients and flavor. EDEN Sea Vegetables contain essential trace minerals that are not found in land vegetables, a delicious umami flavor, and the proper appearance and texture for sushi.

6 Easy Steps - Color Photos & InstructionsEDEN Sushi Gift Basket

Sushi preparation requires a little practice, but it is easy to master. The step-by-step color photos and instructions in Eden’s Art of Sushi instruction sheet are clear and helpful. The Art of Sushi instructions make rolling sushi fairly easy. It includes sushi facts, recipes for cooking rice, suggested fillings, and variations.

The EDEN Sushi Gift Basket was rated “Best Overall” by staff of the Wall Street Journal. They rated sushi baskets based upon the food items, utensils, and instructions. The WSJ wrote of Eden’s basket, “...it had enough extra elements to provide hours of experimentation...” and “... the kit was impressive, from the sturdy mat to the step-by-step instructions, illustrations with color photos. It’s our Best Overall.”

Handy and Elegant

Whether simple or lavish, sushi presentation is important. Do not overcrowd or over garnish its serving dish. Sushi should be the main focus. Its simple elegance will attract attention. A few pickle slices, a small mound of wasabi, a single slice of citrus, or a small leaf or flower is all that is needed.

While presentation is key, each ingredient must stand on its own and speak for itself, this requires selecting fine quality ingredients.

Little things make big differences. Sushi is an art of little things.

Special - 20% Off - Website StoreSpecial Offer Products

  Take 20% off Select EDEN Sushi Ingredients, including Brown Rice Vinegar, Mirin, Sushi Nori, Umeboshi Paste, Pickled Ginger Slices, Wasabi Powder, & Shoyu Soy Sauce. Includes cases & gift baskets. Enter the coupon code SUSHI15 when prompted during checkout. You are welcome to extend this offer to friends and family.

Offer expires June 30, 2015.

Brown Rice Sushi Roll - Nori Maki

Serves 6 | Prep Time 40 mins | Cook Time 20 mins

Brown Rice Sushi Roll - Nori Maki


• 0.88 ounces EDEN Whole Shiitake Mushrooms, 1 package
• 6 cups cooked short grain organic brown rice, or cooked organic white sushi rice (these have the stickiness needed)
• 2 Tbsp EDEN Brown Rice Vinegar
• 6 sheets EDEN Sushi Nori
• 1 cup water, including reserved shiitake soaking water
• 2 Tbsp EDEN Shoyu Soy Sauce
• 1 avocado, peeled, pitted and sliced
• 1 EDEN Sushi Mat


Soak the shiitake in hot water to cover for 10 to 20 minutes. Reserve soaking water. Remove stems from shiitake, discard, and slice caps. Place in a saucepan with 1 cup water, including the shiitake soaking water, and bring to a boil. Reduce flame to low, add shoyu, cover and simmer 20 minutes. Remove shiitake and place in a small bowl. The shiitake soaking water may be chilled and used as, or in, a dipping sauce for the sushi.

Thoroughly mix the vinegar 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 the 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 1¼ to 1½ 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. Divide the shiitake into six portions, and distribute them, 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. Pull the mat up with your thumbs, hold and tuck avocado and shiitake with all eight fingers. Roll forward in a jelly roll fashion, and tuck 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 spoon handle to pack the rice firmly into the ends. Remove the mat and place the roll on the cutting board.

Moisten a sharp knife blade 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 6 rolls or 48 pieces of sushi.

Try mixing a little EDEN Wasabi Powder (Japanese Mustard) in with the shiitake cooking water before chilling and using as a dip sauce, add a dash of shoyu too.

Nutritional Information

Per serving: 428 calories, 8g fat (15% calories from fat), 15g protein, 78g carbohydrate, 27g fiber, 0mg cholesterol, 184mg sodium

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