Marinate the Salmon:
In a shallow dish, whisk together soy sauce, white wine (or mirin), and brown sugar. Add the salmon fillets, coating them evenly. Let sit while prepping the risotto.

Cook the Mushrooms:
Heat 1 tablespoon olive oil in a skillet over high heat. Add torn shiitake mushrooms and cook until moisture evaporates. Add another tablespoon olive oil and cook until browned. Stir in soy sauce and cook for 1 more minute, then remove mushrooms from the skillet and set aside.

Start the Risotto Base:
Lower heat to medium-low. Add the final tablespoon olive oil. Sauté diced celery, onion, and garlic for about 2 minutes until softened. Stir in sushi rice and toast for 1 minute.

Deglaze and Simmer:
Pour in the white wine and simmer for 2 minutes, scraping up any bits from the bottom of the pan. Begin adding hot broth, two ladles at a time. Stir frequently and let the rice absorb the liquid before adding more. Continue for about 15 minutes until rice is nearly al dente.

Add Mushrooms and Miso:
Return the cooked mushrooms to the pan. In a small bowl, dissolve miso paste in 2 tablespoons of hot broth, then stir into the risotto. Simmer for an additional 5 minutes until creamy. Add extra broth if needed to keep a silky texture.

Sear the Salmon:
Heat olive oil and butter in a nonstick skillet over medium-high heat. Sear salmon fillets for 4 minutes per side until golden on the outside and flaky inside.

Plate and Garnish:
Spoon risotto into bowls. Top with seared salmon. Finish with a sprinkle of black pepper, chopped chives, and sesame seeds.