First things first, cook your sushi rice according to the package instructions. A common ratio is one part rice to two parts water. Once cooked, let it cool slightly.

While the rice cools, prepare your seasoning mix. In a small bowl, combine the rice vinegar, brown sugar, and a pinch of salt. Stir until the sugar and salt are fully dissolved. Once the rice is slightly cooled, gently fold this seasoning mix into the rice.

Bring a small pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a perfect soft boil. Once done, immediately transfer them to an ice bath to stop the cooking. Peel them carefully when cool enough to handle.

Mince the garlic clove. For the vegetables, cut the cucumber and cherry tomatoes into small cubes. Thinly slice the spring onions. Use a vegetable peeler to create long, thin strips from the carrots.

Heat the butter in a pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!

Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Don't overcrowd the pan; cook in batches if necessary.

Now for the fun part: assembling your bowls! Divide the seasoned sushi rice equally between your two serving bowls, forming a base.

Artfully arrange the cooked shrimp, cubed cucumber, cherry tomatoes, carrot strips, sliced spring onions, and fresh arugula on top of the rice in each bowl.

Add a generous portion of the ready-to-eat wakame to each bowl.

Carefully slice each soft-boiled egg in half and place on top of the ingredients in each bowl.

Drizzle each bowl generously with Sriracha sauce according to your taste preference.

Serve immediately with some crisp nori leaves on the side, perfect for wrapping up bites of your delicious sushi bowl.