• Add the sauce ingredients to a saucepan. Mix well
  1 pinch salt, 120 ml light soy sauce, 120 ml of sake, 60 ml of mirin, 40 g brown sugar, 2 tablespoons of honey, 3 cloves garlic, 1 teaspoon of sesame oil
  
• Bring to a boil over high heat
  
• As soon as it boils, reduce to medium-low heat and thicken. Set aside.

Meat

• Heat a large skillet over medium-high heat with a drizzle of oil until very hot, then add the pork in a single layer (you may need to do this in batches).
  400 g pork belly
  
• Fry until the pork is lightly golden on one side, then flip and fry the other side.
  
• Set the pork aside on a plate and repeat until all the pork is fried.
• Wipe the oil from the skillet after frying the last portion of pork.
• Add 60 ml of sauce to the skillet and reduce until the sauce is very thick and sticky, then return the pork to the skillet.
• Turn the meat several times until it is glazed by the sauce. Here too, depending on the quantity, you may need to do this in batches
  

Assembling the bowls

• Add a portion of rice to each bowl.
  2 portions of sushi rice
  
• Pour one or two tablespoons of sauce around the rice.
  
• Arrange the pork on top of the rice
  
• Garnish with green onions.
  Finely chopped green onions