Combine the light soy sauce, water, sesame oil, sugar, and honey in a small saucepan. Bring to a gentle simmer, stir until the sugar and honey are completely dissolved, and immediately turn off the heat. Allow the marinade to cool completely.
Slice the sashimi-grade salmon into bite-sized pieces and arrange them in an airtight glass container.
Top the salmon slices with the thinly sliced onion, sliced lemon, and a sprinkle of sesame seeds.
Pour the cooled marinade over the salmon, ensuring everything is well submerged.
Cover the container with a lid and place it in the refrigerator to marinate for a few hours or overnight.
Serve the marinated salmon over warm cooked rice with a piece of roasted seaweed.
Cook it hands-free.
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