Wash the leaf lettuce and shred it to big bite sized pieces.
In a small bowl, mix 2 eggs and sprinkle with salt and pepper. Make a thin omelet.
Heat oil in a frying pan and stir-fry the thin sliced pork. Season the pork with yakisoba/teriyaki sauce, and feel free to add your favorite choice of sauce.
Follow the package instructions to cook the yakisoba noodles.
On a flat surface, spread out a piece of plastic wrap and place the seaweed over, pointy side up.
Spread a thin layer of rice on the center. Place the thin egg omelet from Step 2 and layer with yakisoba, red ginger, and lettuce. Drizzle over the lettuce with Japanese mayonnaise, and layer with thin sliced pork and rice to finish.
Using the plastic wrap, wrap the corners, forming a square. Using the back of the spoon will help even the fillings. Once the rice ball is nice and square, you are done! Keep the wrap to maintain the square shape.
Cut the rice ball in half and serve on a plate. Before eating, remove the plastic wrap. Enjoy!