Wash the spinach thoroughly and blanch it briefly in boiling water. Quickly rinse in cold water to stop cooking.

Place the blanched spinach on a bamboo mat, roll it tightly, and squeeze out excess water to shape it.

Wrap the rolled spinach in plastic wrap and shape it into a cylindrical form. Slice into desired thickness while keeping the wrap on.

Prepare the sesame mayo dressing by blending soy sauce, sugar, sesame seeds, and mayonnaise in a blender or food processor.

Remove the plastic wrap from the spinach rolls and arrange them on a plate.