Cut spinach into 4cm pieces and microwave with 1 tbsp water for 90 seconds at 600W. Rinse and squeeze out excess water. Roughly chop kimchi.

Mix spinach with salt and sesame oil in a bowl to make namul.

Combine cooked rice, chopped kimchi, sesame seeds, and soy sauce in a bowl, mixing gently to create kimchi rice.

Place a sheet of roasted seaweed on a bamboo mat. Spread half the kimchi rice evenly, leaving 3cm at the top edge. Add half the namul and cheese. Roll tightly and wrap in plastic wrap. Repeat for the second roll.