Melt butter and honey together in a small saucepan. Add sugar and stir until mostly dissolved. Boil for 2-3 mins. Add white chocolate and stir until melted. Pour into rice bubbles and mix.
Spread out on a piece of baking paper until about 2cm thick. Check that it is cool enough to touch, then use your hands to compress the mixture from the edges so it holds together. Slide the paper onto a baking tray then refrigerate for about 20 minutes.
Place candy melts in a small microwaveable bowl. Microwave on medium power in 30 second bursts until melted and smooth. If it seems a bit to thick to spread evenly, then add a teaspoon or two of Crisco or plain-flavoured vegetable oil to thin it out. Spread over the rice bubble mixture with your fingers. It doesn’t need to be smooth, you want the texture of the rice bubbles showing through. Allow the candy melts to set.
Use 4cm round cutter to cut out circles of the rice bubble cake.
Roll out the modelling chocolate to around 2mm thickness. Measure the height of your sushi rounds and cut strips of modelling chocolate that are just slightly wider than the height of the sushi. Place a sushi circle at the end of one of the strips, attach the end (it should just stick to the rice bubbles) and roll it along, making sure to keep the edge of the strip flush with the top edge of the circle. Press any excess modelling chocolate on the bottom edge under the sushi. Roll the sushi back and forth in your palms to bring out the texture of the rice bubbles to mimic the texture of seaweed/nori.
Use scissors or a knife to cut small pieces of gummy lollies and arrange them in the middle of each sushi piece. The gummy lollies should stick on their own, but if not you can attach with some melted candy melts.