After seeing Nate's post, I was about to buy some bottled salmon. The bottled salmon is also known as salmon flake or hogushizake.
Then, my mother-in-law gave me two pieces of masu (trout) which is in the salmon family. (Thank you!)
I googled around for a recipe and found a really easy one and adapted it from Cookpad.
250 grams of masu/salmon
1 tablespoon sake (rice wine)
1 teaspoon mirin (sweet rice wine)
1 teaspoon shoyu (soy sauce)
1 teaspoon ground sesame seed
If there is skin on the fish, take that off and discard it.
In a non-stick pan, on low heat, heat up the fish.
(As the fish heats up, it will be easier to take out any bones.)
Use a wooden spoon to break up the fish.
Turn the heat up to medium and add the sake and mirin.
When the liquid disappears, add the shoyu.
When that liquid disappears, taste and add shoyu as needed.
Top with ground sesame seed.
NOTES: the flavor was a bit light, so I added a total of 2 teaspoons of shoyu and 2 teaspoons of mirin.
This is great for musubi or add it to your tamagoyaki (rolled egg) for your bento or just sprinkle some onto your rice.