Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage(squares) or cut into halves (rectangles). Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.

Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).

Slice carrot into 1/8" (3 mm) thick pieces. Cut the carrot into flower shapes, using a flower cookie cutter if you want. Remove strings from snow peas. Cook carrot flowers and snow peas in boiling water with a pinch of salt for a couple of minutes until tender. Slice snow peas in half diagonally. Set aside.

Prepare the Kinshi Tamago and set aside.

Mix rice vinegar, sugar, and salt together in a small bowl. In a medium bowl, mix Steamed Rice with the vinegar mixture. Add sesame seeds.

Make 8 small oblong rice balls. Squeeze the Aburaage just a little and stuff rice balls in the pouches.

Place some Kinshi Tamago egg on the Sushi and garnish with carrot flowers and snow peas.