Slice the ham and grill it in a pan. Prepare thick egg sheets by beating and cooking the eggs. Cut perilla leaves to match the ham's shape.

Cut the seaweed sheets in half for wrapping.

Prepare the rice. Mix with the seasoning (vinegar, sugar, salt) if desired.

Place plastic wrap in a musubi mold or a similar container.

Press a layer of rice firmly into the mold.

Add a layer of perilla leaves on top of the rice.

Place the grilled ham on top of the perilla leaves.

Add another layer of rice on top of the ham.

Place the egg sheet on top of the rice.

Add a final layer of rice and press firmly. Lift the wrap to remove the musubi from the mold.

Wrap the musubi with the seaweed sheet.