1. Fill a pan with water and bring it to the boil. Add the Eggland’s Best eggs to the water and boil for four and a half minutes.
2. Get the EB eggs out of the pan and set them in a bowl of ice-cold water for a few minutes. Set aside until later.
3. Place the rice into another power of cold water. Stir the mixture, which should turn cloudy. Drain the rice. Repeat this process a few times until the water is clear.
4. Next, put the rice into a bowl and cover. Leave for 20 minutes.
5. Drain the rice once more and place in a rice cooker with water. Cook on high for five minutes. Bring the heat down to medium and cook for another 20 minutes.
6. During this time, put the rice vinegar, sea salt, and sugar into a pan and place on medium heat. Cook until both the salt and sugar has dissolved, then keep on a low heat.
7. Move the cooked rice into a large bowl and mix the sweet vinegar solution into it. The rice should become sticky and clumpy like such rice.
8. Peel the EB eggs and slice each one in half. Roll an ⅛ of the rice into a ball and make a small dip for the egg half. Place the egg half into the dip with the yolk facing up. Repeat this for each of the egg slices.
9. Optionally, use slices of kombu seaweed to garnish your egg rice balls. Serve cold.

Tip: These EB egg rice balls go great with a spicy dip. Make your own or buy one for your buffet ahead of time.