For the rice; Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.
For the eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly
For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some steam and cover with a lid. Cook for 2 minutes until crisp but tender.
For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.
For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.