Make the marinade: put the water, soy sauce, mirin, sugar, garlic and spring onions in a pan and bring to the boil. Turn off the heat, add the bonito flakes and leave for 10 minutes, then strain and let it cool completely. Slice the salmon about 1 cm thick and put it in an airtight container with the sliced lemon, onion and chilli. Pour the cooled marinade over the salmon and marinate in the fridge for 12 hours. (It keeps in the fridge for up to 2 days.)
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Get a bowl of cooked rice, top with marinated salmon sashimi! Get a big spoon of rice and salmon :)
