It's simple. After the rice is cooled, add a little white vinegar, stir well, then knead it into an oval shape by hand and set aside. As for laver, it should be noted that it is not laver, but laver for sushi, which is sold in supermarkets. As for eggs, you can buy them if it is troublesome to cook them yourself. There should be a place to sell cooked food and frozen products. It's almost like a brick in a bag. If you have to cook it yourself, use pure egg yolk. Add sugar, stir well, then put it in a square container, seal it with plastic wrap, steam it for 20 minutes, then cool it and cut it into pieces the size of rice balls. In fact, when they cook that egg in Japan, they always fry it in a square pan, but it's too troublesome, and when I work in a Japanese sushi restaurant, I usually use frozen products. Last but not least, put a little "green mustard" between the egg and the rice. All right, that's all. Give it to me. . . .