Heat up your soup via stove-top or microwave, whichever is preferred.

Rinse sushi rice in a strainer until water runs clear.

In a medium pot, add uncooked rice to water and bring to a rolling boil.

Reduce heat to lowest setting and cover, cooking rice for 20 minutes.

While the rice cooks cut your nori into circles with a pair of kitchen scissors.

Set aside.

Once rice is ready and perfectly fluffy/soft, fluff with a fork and transfer to a bowl to cool enough to handle.

Scoop small portions of rice into the palm of your hand and squeeze gently. Roll each portion into a ball and place your seaweed circle in the center.

To help support the eyeballs, flip a small ramekin or dip bowl upside down in the center of your soup bowl before adding the soup. The small bowl will act as an invisible shelf if needed. If you're using zucchini noodles in the soup you can skip the mini bowl, since they'll offer enough support on their own.

Drizzle with Sriracha [skip this spicy topping if serving the soup to kids] and set your eyeballs on top of the soup.

Get spooky with it!