I used canned tuna to make salmon flakes. You can use it as a filling for rice balls or to sprinkle on rice.
My kids love salmon flakes, but living abroad, it's hard to find them, so I made some with a simple recipe using ingredients on hand.
I store the flakes in the refrigerator and use them up within 3 to 4 days. If I make too much, I stock them in the freezer, then thaw the desired amount.
Enjoy Japanese food around the world.