1.Place rice in large bowl, cover with cold water. Stir, drain. Repeat process two or three times until water is almost clear. Drain rice in strainer; stand 10 minutes. Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat, simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat, stand rice, covered, 5 minutes. Cut through rice with wooden spoon to separate grains. Cool, covered with clean tea towel.
2.Stir sauce and sugar in medium saucepan over heat until sugar dissolves. Add carrot and zucchini, cook until carrot softens. Remove from heat. Strain carrots and zucchini into small bowl, reserve sauce. Cool.
3.Just before serving, spread rice onto large platter. Sprinkle over seafood, omelette and vegetables. Top with roe, sprinkle with chives.
Serve with reserved sauce for dipping and pickled ginger, if you like. For the white fish you can try either kingfish or snapperNote