1. Lay out two large sheets of plastic wrap, approximately 4 inches by 6 inches (10 cm by 15 cm) each, on a clean work surface.

2. Sprinkle the sesame seeds or wasabi mix evenly over the plastic wrap.

3. Place the salmon slices on top of the sesame seeds or wasabi mix, taking care to remove any excess fat, which are the brown parts of the fish.

4. In a bowl, combine the softened cream cheese with the wasabi paste and season with salt and pepper to taste.

5. Spread the cheese mixture evenly over the salmon, then use the plastic wrap to help roll the mixture into a tight log shape.

6. Refrigerate the logs for at least 40 minutes or up to 2 days in advance. Alternatively, you can freeze the rolls for later use.

7. To serve, cut the rolls into 20 bite-sized pieces and garnish with salmon roe and dill fronds.