Preparation:

Cook rice according to directions. Coat pan with nonstick spray and cook salmon on medium for about 6 minutes each side. Add salt and pepper to taste. When center is cooked, remove from heat and set aside.
 
In small bowl, add cayenne pepper and hot sauce to mayonnaise. Cut avocados in half and remove pits. Slice each avocado half lengthwise into four strips. Add spicy mayo to salmon in large mixing bowl and mix gently, breaking the salmon into smaller pieces, though not mashing. 

Arrange nori on a large platter. Place 2 tbsp rice, 2 tbsp spicy salmon mixture, and 1/8 avocado on top of each sheet of nori and roll into cone. Makes 16 cones. Use soy sauce as dip.