- Cut the 3 sheets of fried bean curd in half and very carefully open the two sides of the sheet from the site of the cut, to make it look like an envelope without separating at the sides. Be very careful not to make any holes and separate only slightly.
- Put the sheets in a pot and bring to boil for 5 mins to extract excess oils.
- Strain the pot and then add 1 cup of water, as well as the sake, soy sauce and the sugar. Simmer for 20 mins. Let the contents of the pot cool.
- Wash the white rice and add the white and black rice to a rice cooker. Add one and a half cups of water to the rice and set to cook.
- Once the rice is cooked, while still hot, add the sushi vinegar and mix well and let it cool.
- Using the carrot, cut a few small flowers using a small knife. Do the same for the lotus root. Cut the cucumber to your liking and slice the radish thinly to garnish. Separate the edamame beans from the shell.
- Squeeze the excess stock from the fried bean curd sheet once it has cooled down and gently open each of the half sheets that were separated prior to boiling. Open them further to create a bag or pocket shape. Spoon the rice into each of the bags that you have created.
- Add the carrot, lotus root, scrambled egg, cucumber, edamame, and radish neatly across each of the parcels as you please. Additionally, use a teaspoon to add the desired amount of cod roe to the parcels.