Rinse the salmon, then pan-fry until golden and cooked through. Remove the bones and skin, then flake the salmon into bite-sized pieces.

Bring 1 bowl (about 1 cup/240 ml) of water to a boil. Add the instant rice porridge packet and stir until it comes to a boil, then turn off the heat.

Pour the porridge into a bowl, top with the flaked salmon and a sprinkle of seaweed flakes, and serve.