Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
Bring a large pot of water to a boil. Add spinach; cook 1 minute. Drain, rinse under cold running water; drain again. Lay 2 or 3 bunches spinach together on a work surface so they form a bundle about 1 inch in diameter; squeeze to remove as much water as possible. Trim and discard root ends; cut each bundle into 2-inch lengths. Repeat with remaining spinach.
Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.