Modern Gimbap with Tuna Mayo and Cheese

Rinse 400g short-grain rice thoroughly until water runs clear. Cook the short-grain rice with 480g water in a rice cooker.

While the rice cooks, prepare the fillings. For the tuna mayo, drain 150g canned tuna in water very well. In a bowl, combine the drained canned tuna in water with 50g mayonnaise and 1g black pepper. Mix until well combined.

Blanch 200g spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water thoroughly. In a bowl, season the spinach with 10g minced garlic, 10g soy sauce, and 5g sesame oil.