Preheat a water bath to 40°C/104°F.

In a bowl whisk together miso, sake, mirin, ponzu and chili garlic sauce. Spread the paste over each salmon fillet and transfer it to a gallon size freezer bag. Add the butter to the bag and seal the bag using the water displacement method. Cook for 30 minutes.

Make the sushi rice while the salmon is cooking. Combine the rice and water in a rice cooker set to white rice. In a small bowl, combine the rice vinegar, sugar, salt and mirin and stir until the sugar is dissolved. Transfer the rice to a bowl, sprinkle with the seasoning and stir using a cutting motion with a flat rice spoon or spatula. Set aside covered until ready to use.

Once the salmon is done, transfer the salmon from the bag to a platter and reserve the miso butter.

In a medium-size saute pan over medium-high heat, add the canola oil and the salmon fillets, skin side down. Cook for 1 minute per side or until the skin is crisp and light brown. Transfer the salmon to a serving plate, reduce the heat to low and add the reserved miso butter to the pan. Cook just until thickened about 30 seconds. Pour the sauce over the top of the salmon.

Serve the salmon with the sushi rice, wilted greens, miso butter sauce and garnish with the sliced green onions.