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Start by lightly salting the fish, then set it aside in the fridge for 30 minutes. This will draw out any moisture.
In a medium bowl, combine the miso, cooking rice wine, soy sauce, mirin and sugar.
Once the fish is ready, pat it dry with paper towel to remove any excess moisture.
Pour the marinade into a large shallow dish or plastic container.
Add the fish to the container and turn it over to coat each piece evenly.
Cover the dish with plastic wrap and place in the fridge to marinate for 24–48 hours.
Halfway through the marinating time, remove the fish and set aside, re-mix the marinade in the dish, then place the salmon back in (turned over), ensuring it is all well coated.
When you are ready to cook the salmon, preheat the oven to 180°C (conventional) and line a baking tray with baking paper.
Place the salmon on the prepared tray, skin-side up, and bake for around 18 minutes, or until the salmon is browned and sticky. Allow it to cool before flaking.
In the meantime, prepare two bowls with steamed rice and place the vegetables on top. Add the salmon, some togarashi or sesame seeds and soy, then serve.