In a shallow dish, whisk together soy sauce, white wine, and brown sugar. Place the salmon fillets in the marinade, ensuring they are well-coated, and let them sit for at least 10 minutes.

While the salmon marinates, tear the shiitake mushrooms into bite-sized pieces, dice the yellow onion and celery, and mince the garlic clove.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the torn shiitake mushrooms and sauté until they turn golden brown, about 4 to 5 minutes. Remove and set aside.

Add another tablespoon of olive oil to the skillet. Add diced celery, yellow onion, and minced garlic, stirring until the onion becomes translucent, about 2 minutes.

Add the sushi or Arborio rice to the skillet, stir and toast the rice for about 1 minute. Deglaze the pan with white wine or sake, and cook until most of the liquid has evaporated.

Gradually stir in the hot chicken broth, one ladle at a time, stirring frequently for about 15 minutes until the rice is nearly al dente.

Return the cooked shiitake mushrooms to the risotto. Dissolve the white miso paste in a bit of the risotto broth, then stir it into the rice mixture.

In a separate nonstick skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Sear the marinated salmon fillets for about 4 minutes on each side.

To serve, spoon the risotto onto plates, top with the seared salmon, and garnish with black pepper, chives, and sesame seeds.