In a small bowl, mix together the Japanese mayo, miso paste, soy sauce or ponzu, and black pepper until smooth and creamy.

Pat the salmon dry, then lightly season with salt. Coat each fillet with the miso mayo mixture, making sure the top is evenly covered.

Air fry at 400°F for 12 minutes, or until the salmon is cooked through and slightly golden on top.

While the salmon cooks, make the broth. Heat the neutral oil in a pot over medium heat. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until softened and lightly golden. Add the shallots and soy sauce, then sauté for another 1 to 2 minutes until fragrant. Optional: You can add butter here for a creamier, richer flavor to the mushrooms.

Pour in the dashi stock or chicken stock, add the ginger, and bring everything to a gentle simmer. Let it cook for 5 to 7 minutes so the mushrooms and ginger can flavor the broth.

Lower the heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth. Pour it back into the pot and gently stir to combine. Make sure not to boil the soup after adding the miso. Taste and adjust with more miso if needed, then finish with green onion. By this point, the salmon should be ready.

To assemble, add warm rice to each bowl, pour over the miso mushroom broth, then top with the salmon. Finish with furikake if desired and enjoy right away.