Marinate the salmon by whisking together 1 tablespoon of soy sauce, ¼ cup of dry white wine, and 1 tablespoon of brown sugar in a shallow dish. Add salmon fillets, coating well, and set aside for 15 minutes.

Prepare the vegetables by washing and tearing shiitake mushrooms into bite-sized pieces, dicing celery and onion, and mincing garlic.

Cook the shiitake mushrooms in a skillet with 1 tablespoon of olive oil over medium-high heat, sautéing for 5-6 minutes until golden brown. Add 1 tablespoon of soy sauce, mix, and remove from heat.

Sauté the aromatics with another tablespoon of olive oil, adding diced celery, onion, and minced garlic, cooking for 2 minutes until tender.

Add 1 cup of rice to the skillet with the vegetables, toasting for 1 minute. Then pour in ¼ cup of dry white wine, deglazing the pan, and simmer for 2 minutes until most liquid evaporates.

Gradually add hot chicken broth, two ladles at a time, stirring constantly for about 15 minutes until rice absorbs the broth and becomes creamy and tender.

Finish the risotto by stirring in sautéed shiitake mushrooms and dissolving 1 tablespoon of white miso paste in 2 tablespoons of hot broth, mixing into the risotto. Simmer for an additional 5 minutes.

Sear the salmon in a separate skillet with remaining olive oil and a knob of butter over medium-high heat for about 4 minutes on each side until cooked through.

Serve the risotto on plates topped with seared salmon, and garnish with black pepper, chives, and sesame seeds.