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PdfCook rice: Bring jasmine rice and water to 425 degrees. Bring to boil, then reduce heat to medium-low and simmer for 4 to 5 minutes. Cover and let rice finish in Step 6.
Start prep and roast broccoli: Cut broccoli into bite-size pieces. Place in medium bowl and season with salt and pepper. Stir to coat. Spread broccoli on half of a lightly oiled baking sheet. Roast about 5 minutes.
Season and cook cod: Pat cod fillets dry with paper towels. Season with salt and pepper. Heat 1 teaspoon cooking oil in medium sauté pan over medium-high heat. Add cod. Cook 2-3 minutes until cod easily releases from pan. Place cod on empty side of baking sheet with broccoli. Roast 5-7 minutes until cod is fully cooked and broccoli is tender.
Finish prep: Mince garlic. Quarter lemon. Roughly chop roasted cashews.
Make sauce: Heat pan used for cod over medium-high heat. Add garlic to hot pan and cook about 1 minute until fragrant, stirring frequently. Add gluten-free teriyaki sauce, agave, veggie stock concentrate, and juice from two lemon wedges. Cook 1-2 minutes until sauce has thickened slightly, stirring frequently. Season with salt and pepper to taste.
Finish rice: Add black and white sesame seeds to pot with rice. Fluff rice with a fork.