Combine honey, miso, tamari, ginger, and garlic together in a small bowl.

Heat up wok over medium high heat. Add pork belly to wok and cook until pork belly turns white.

Add the sauce mixture to the wok. The sauce should caramelize and become thick. Toss to coat all the pork belly.

Turn off the heat for the wok and add in the green onion.

Wet hands and roll the rice into four even balls. Take a ball and flatten it to make space for the filling. Place a spoonful of pork belly filling in the center of the flattened rice. Shape the rice, so that it completely covers the filling. The rice will look like a ball that can then shape into more of a triangle.

Wrap the seaweed around the rice like in the pictures above, then sprinkle the rice with furikake.