Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.

While the rice cooks, prepare the seasoning mix by dissolving the sugar in the vinegar.

Once the rice is cooked, transfer it to a non-metallic bowl (bamboo bowl). Gently fold in the sushi vinegar mix and the homemade shrimp stock. Let the rice cool slightly. To make the shrimp stock, add the shrimp shells and 200 ml water to a small saucepan. Bring to a simmer and cook for about 10-15 minutes. Strain the liquid and set aside.

Bring a small pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled. Immediately transfer to an ice bath, then peel.

Cook the edamame in boiling water for 3 minutes until tender. Drain.

In a frying pan, melt half of the butter over medium heat. Add the cooked edamame and chili flakes. Fry for a few minutes until slightly browned. Season with sea salt and set aside.

Peel and mince the garlic. In the same frying pan, melt the remaining butter. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2 minutes per side until pink and cooked through.

Halve the cherry tomatoes. Slice the cucumber and the avocado.

Divide the seasoned sushi rice equally between two bowls.

Arrange the prepared toppings artistically over the rice: the cooked shrimp, fried edamame, sliced avocado, halved cherry tomatoes, sliced cucumber, wakame, and the soft-boiled eggs (cut in half if you like).

Enjoy this super delicious Sushi Bowl with Shrimp and Edamame. It's a perfect mix of fresh and cooked ingredients.