Cut the roasted seaweed in half. In a bowl, beat the eggs and mix with a pinch of salt.

Heat salad oil in a frying pan over low heat. Add the egg mixture and stir continuously until cooked. Remove and let cool.

Mix the cooled scrambled eggs with 1 tbsp mayonnaise and a pinch of salt to make egg salad.

Spread 2 tbsp mayonnaise evenly on one side of each bread slice. Place a sheet of seaweed on plastic wrap, then place two slices of bread (mayonnaise side down) on top. Spread half the butter on the top side of the bread. Repeat for the second set.

Spread the egg salad evenly on one set of bread. Roll tightly from one end and wrap in plastic wrap. Let it rest for a while.

On the second set of bread, layer smoked salmon and spread cream cheese. Roll tightly and wrap in plastic wrap. Let it rest for a while.