In a shallow dish, mix together 3 tablespoons of low sodium soy sauce, ¼ cup dry white wine, and 1 tablespoon of brown sugar. Add the salmon fillets, coating them thoroughly in the marinade. Let sit for about 15 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shiitake mushrooms and sauté for about 6–8 minutes until soft. Stir in 1 tablespoon of soy sauce and cook for another minute.

In the same skillet, add another tablespoon of olive oil over medium heat and toss in the diced onion, minced garlic, and diced celery. Sauté for 2-3 minutes until onions become translucent. Add 1 cup of sushi or Arborio rice, toasting for 1 minute.

Pour in the remaining white wine (2 tablespoons) and let it simmer for about 2 minutes. Gradually add 2 ladles of hot chicken broth, stirring continuously. Repeat adding broth 2 ladles at a time for about 15 minutes.

In the last 5 minutes, stir in the sautéed shiitake mushrooms and 1 tablespoon of dissolved white miso paste. Continue stirring until rice reaches desired texture.

In a non-stick skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Sear the marinated salmon for 4 minutes on each side until cooked through.

To serve, spoon risotto onto each plate topped with seared salmon. Garnish with black pepper, chives, and sesame seeds.