Peel the radish and slice it in free form to get ½" on the thickest part.

Dissolve salt, sugar, and vinegar in a bowl and soak the radish slices for 2 hours. Drain well. Set aside.

In a blender, puree garlic, onion, and anchovy sauce together until smooth. Reserve 2 tablespoon of the puree.

To make the radish side dish, combine the onion puree (except the reserved 2 tablespoon) with the rest of the radish ingredients. Mix well. Toss with the radish. Let it sit on the counter for a day to ferment if the permits.

For the squid and fish cakes, blanch the squid in a boiling water for 30-60 seconds and drain well, place on a mixing bowl and set aside. Slice the fish cakes into desired bite size. Add to the squid. In a small bowl combine the remaining 2 tablespoon of the onion puree with the rest of the ingredients; mix well. Pour the seasoning into squid and the fish cakes and toss well to incorporated everything.

Cut each sheet of seaweed into 6 equal segment. Spread a little bit (about 2 tablespoon) of rice over the seaweed pieces and roll it up. Serve the seaweed rice rolls with the 2 side dishes.