Rice to fill 100ml. water, cook on low heat for 15-20 minutes until tender. Not to interfere, if necessary, add a little more water. Season with a little salt at the end of cooking.

Ready and cooled rice is mixed with egg yolk, chopped parsley, rice vinegar and Philadelphia cheese. Philadelphia can be replaced by any other cream cheese.

Mix until a homogeneous texture, to taste, if necessary salt.

Squid boil for 3-4 minutes, cut into strips. Wrap each strip in a ball of rice toppings and seal with a toothpick.

Ripe avocado cut into cubes. The pepper in small strips. I use roasted red pepper without skin in the oil. You can roast a pepper at home. There are two options: in the oven under the grill or on a gas stove directly on fire. Bake until black, then put in a cellophane bag, tie and leave for 5 minutes. After this procedure the skin will be removed much easier. Be careful, the peppers can be very hot, can't touch this.

Prepare the dressing. Garlic and fresh ginger to squeeze through the press. Add the soy sauce, oil, rice vinegar. Whisk to mix until a homogeneous emulsion.

Rolls squid with rice stuffing and fry in hot oil for 1 minute on each side. So squid will be warm and more interesting taste. Be careful when frying the skin of a squid is broken, and the oil can shoot.

In a bowl, mix fresh spinach, sliced avocado and pepper. Add shrimp and salad. Sprinkle the rolls of squid. Apply the remaining sauce in a gravy boat.