Using either your hands or a rice mold, form the rice into 5 or 6 small oblong balls.
Cut the tamago to cover the rice balls
Place the piece of tamago on top of the rice ball. You may place a small dab of wasabi on the underside of the tamago if you wish.
Cut nori into 1 cm wide strips.
Wrap it tightly enough that the nigiri won’t fall apart, but not so tight as to tear the tamago or cause the rice ball to come apart.