After breaking down the Salmon, remove the belly membrane.
Cut thin slices and retain a thin layer of silver skin. This is the fatty layer under the skin that gives the sashimi more flavor.
Below you can see the two belly cuts on the left and once you cut on the other side of the pin bone line, you start to get the back cuts. This is why you see the lines of fat running the opposite direction.
Roll them up using some plating chopsticks. We like this brand.
