Heat the coconut oil in a saucepan over medium heat. Add the mustard seeds, cumin seeds, garlic, ginger, turmeric, and cayenne pepper. Stir and cook until the mustard seeds begin to pop, about 30 seconds.
Add the water and cinnamon stick and bring to a boil. Stir in the rice, cover, and lower the heat to the lowest setting possible.
Cook without stirring 35 to 45 minutes, until all of the water is absorbed. (To see if the water has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 10 minutes.
Using a fork, gently fluff the rice. Transfer to a bowl and remove the cinnamon stick.
Whisk the rice vinegar, olive oil, toasted sesame oil, and tamari together. Pour over the rice. Mix in the dates, edamame, red pepper, carrot, cabbage, green onions, and toasted cashews. Taste, adding salt if you think it’s needed.
Refrigerate until well chilled.