Beat 2 eggs with a pinch of salt until well mixed.

Heat a pan with oil, wipe it with a paper towel, and cook the eggs into a rolled omelet.

Sear the pollack roe lightly with a small piece of butter.

Mix 1/2 cup cooked rice with 1/2 tbsp sesame oil and 1/2 tbsp sesame seeds.

Spread the rice evenly over 1 sheet of seaweed.

Place the rolled omelet, seared pollack roe, and cucumber on the rice, then roll tightly.