In a shallow dish, whisk together ¼ cup of low sodium soy sauce, 2 tablespoons of dry white wine, and 1 tablespoon of brown sugar until the sugar dissolves. Add the skinless salmon fillets, coating them well in the marinade. Allow the salmon to marinate for at least 30 minutes, turning occasionally, while you prepare the risotto.

In a heavy-bottomed pot, heat 1 tablespoon of olive oil over high heat. Add 1 cup of torn shiitake mushrooms and sauté them until they release their moisture and begin to brown, about 5 minutes. Stir in 1 tablespoon of low sodium soy sauce for an additional flavor boost, then remove the mushrooms from the pot and set them aside.

Lower the heat to medium and add another tablespoon of olive oil to the same pot. Add 1 diced celery stalk, 1 chopped yellow onion, and 2 minced garlic cloves. Sauté for about 2 minutes, or until the vegetables are softened and fragrant.

Stir in 1 cup of sushi rice or Arborio rice into the pot, and toast for about 1 minute. Pour in ½ cup of dry white wine, scraping the bottom to deglaze it. Let it simmer until the wine is nearly absorbed, about 2 minutes.

Gradually add 4 cups of hot chicken broth to the rice, about ½ cup at a time, stirring constantly. Once the rice is al dente, fold in the sautéed shiitake mushrooms and 2 tablespoons of white miso paste dissolved in a bit of hot broth, continuing to cook for an additional 5 minutes until creamy.

In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Place the marinated salmon fillets in the skillet, cooking for about 4 minutes on each side until golden brown.

To serve, plate a portion of the creamy risotto and place a seared salmon fillet on top. Garnish with freshly cracked black pepper, chives, and sesame seeds.