• In a bowl, mix together the miso, brown rice syrup, and sake until you have a smooth sauce.
  60 ml white miso, 60 ml brown rice syrup, 2 tablespoons sake
  
• Place a large sheet of plastic wrap on your work surface and spread a quarter of the sauce over it, roughly the size of 2 salmon fillets.
  450 grams salmon
  
• Lay the salmon on top of the sauce, then pour another quarter of the sauce over the fish. Repeat with the remaining salmon.
  
• Wrap the salmon tightly in the plastic wrap, pushing out any excess air.
  
• Place the salmon on a tray and let it marinate in the fridge for at least 2 days.

Cooking

• Heat a pan over medium heat and add a little oil.
  vegetable oil
• Add the salmon skin-side up and use a spatula to ensure the fish is in full contact with the pan. The sugar in the marinade burns easily, so lower the heat if you notice the salmon browning faster than it cooks.
  
• When the salmon is golden on one side, flip it over and continue cooking until cooked through.