1. Rinse rice several times, until water runs nearly clear. Drain. In heavy pot, combine rice and 1 1/4 cups water. Bring to boil; reduce heat to low and simmer, tightly covered, for 10 to 12 minutes. Remove from heat; let rice stand 10 minutes. Stir in vinegar.
2. Place half of avocado strips onto plastic wrap from left to right. Reserve.
3. Spread cooled rice onto sushi mat in 1/2-inch-thick layer. Dilute 1 tablespoon wasabi paste in 1 tablespoon water; spread evenly over rice. Layer salmon, cucumber and remaining avocado horizontally across center of rice-covered mat. Roll mat up over filling (do not tuck mat in), press gently, remove and then lie roll across avocados on plastic wrap. Gently remove wrap and lightly press avocado into roll.
4. With thin-blade knife, slice roll into 8 bite-size pieces. Serve with soy sauce, ginger and remaining wasabi.

1. Prepare grill. Over high heat, grill hot dogs until lightly browned. Lay buns, cut side down, on cooler part of grill until lightly toasted, about 3 minutes.
2. Meanwhile, gently mix mashed avocado, and lime juice in medium bowl to blend. Season avocado mixture to taste with salt.
3. To serve, place one hot dog in each toasted bun. Evenly divide diced tomatoes over hot dogs, then top with avocado mixture. Sprinkle with optional chopped onion and serve.

1. Bring large pot of water to boil. Add octopus and simmer until tender, about 30 minutes. Drain and chill. Slice thinly.
2. In small bowl whisk olive oil, lemon juice, chile powder and mustard to emulsify dressing. In medium bowl mix olives, hearts of palm, artichoke hearts and capers to blend. Stir dressing into olive mixture; season olive mixture to taste with salt and pepper.
3. In large bowl, combine sliced octopus with olive mixture and chopped basil. Spoon mixture into avocado halves and serve.

1. Bring large pot of salted water to boil. Add shrimp; boil 3 minutes, until shrimp are pink and just opaque in center. Drain. When cool, peel and devein. Reserve.
2. Dip rice papers briefly in shallow dish of warm water to soften; arrange side by side on damp cloth. Evenly arrange shrimp, pineapple strips, avocado slices, bean sprouts and basil leaves on the upper half of each rice paper round. Fold lower half up and sides in over filling to form rolls. Chill.
3. For dipping sauce, whisk soy sauce, lemon juice, brown sugar and ginger in small bowl.
4. Serve rolls cold with dipping sauce.

1. In large bowl, gently mix first 7 ingredients. Blend fish mixture thoroughly.
2. In medium bowl, whisk together olive oil, lemon juice, and chopped fresh cilantro. Season dressing to taste with salt and pepper.
3. Gently stir dressing into fish mixture. Refrigerate 1 to 2 hours. Garnish with cilantro sprigs and serve.

1. Bring large pot of salted water to boil. Add potatoes and boil until easily pierced by fork, about 20 minutes. Drain. Rinse under cold water; cut into 3/4-inch cubes. Set aside.
2. Meanwhile, bring medium pot of water to boil. Add quail eggs for 5 minutes. Drain; run under cold water. Peel and halve eggs. Set aside.
3. In medium bowl, gently toss avocado cubes with lemon juice. Set aside.
4. In large serving bowl, mix pearl onions, radish, bell pepper, olives, pine nuts, almonds, anchovies, capers and 1/2 of olive oil to combine well. Add reserved potatoes, quail eggs and avocado; gently stir in tuna and tomato.
5. Pour remaining oil over salad and season to taste with salt and pepper. Toss gently and serve.

1. Bring 4 cups water and chicken to boil in medium pot. Reduce heat; simmer until chicken is cooked through, about 30 minutes. Transfer chicken to bowl and cool (reserve broth for another use).
2. Dice chicken breast into 1/2-inch cubes. In medium bowl mix chicken, yogurt, cream cheese, celery, 1 tablespoon chives and mustard. Season chicken mixture to taste with salt.
3. Spoon chicken mixture gently into avocado halves. Serve chilled, sprinkled with remaining 1 teaspoon chives.

1. Heat oil in large heavy skillet over medium-high heat. Sauté onion and garlic until golden, about 7 minutes. Add ground beef, hot sauce, and salt and pepper to taste. Sauté about 9 minutes, until meat is browned and cooked through. Stir in beans; sauté beef mixture 1 minute.
2. Divide beef mixture evenly on center of each tortilla; top each with avocado, lettuce, tomato, sour cream and cheese. Roll filled tortilla into cylinder. Slice in half and serve.