In a small pot filled with enough water, bring to a boil on high heat. Carefully lower in room temperature eggs, reduce to medium heat, cover and set a timer for 6.5 minutes for soft boiled eggs. For hard boiled, boil for 10 minutes. Transfer boiled eggs into a prepared ice bath. Once cooled, crack and peel with the back of a spoon from the less pointy side. Slice it into half with a knife and set aside.

Then in a small bowl, combine strained tuna and Japanese mayo. Set aside.

Next in a large serving bowl, mix cooked rice with sesame oil and sesame seeds with a rice paddle.

Finally add chopped kimchi, the tuna mayo mixture, seasoned spinach, seaweed snack, and the egg on top of the rice. Mix together and enjoy!