1 tablespoon sesame oil, divided
1 cup jasmine rice, rinsed
1 cup water or broth
1/2 to 3/4 pound salmon fillet or steak
2 carrots, cut into julienne strips
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/8 teaspoon sugar
1 teaspoon ginger, freshly grated
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon sesame seeds
1 lemon, squeezed, or 1 tablespoon lemon juice
1/4 head purple cabbage, shredded
1 avocado, peeled, pitted and sliced

Preheat oven to 450 degrees F. Coat the inside of a 2-quart cast iron Dutch oven and lid with 1 teaspoon sesame oil or spray with canola oil. Rinse rice in strainer under cold water until water runs clear. Place in pot and add the water or broth. Rinse salmon and place in pot (it is OK if it's slightly submerged in water). Scrub carrots and slice julienne style. Sprinkle over salmon.

In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoon sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice. Stir until sugar is dissolved. Pour half of the mixture over the carrots. Layer in cabbage shreds and any other vegetables and top with avocado slices. Pour the rest of the mixture over all. Cover and bake for 45 minutes, or until the aroma wafts from the oven and the rice is soft.

Notes: The water used for the rice will completely absorb during cooking. If your rice is older and dry, or your climate is very dry, add an extra 2 tablespoons of water.