Using small scissors, cut the roasted nori into two floppy ears, one oval nose, two curved lines for eyes, and three tiny straight lines for paw details.

Place 3/4 cup warm white rice into a square of cling wrap. Twist tightly to form an oval Snoopy head shape. Place on the serving plate.

Use a small amount of rice in cling wrap to form a round paw. Place below the head. Form the remaining rice into an elongated body connected to the back of the head.

Using kitchen tweezers, carefully place the nori cutouts onto the rice to create the facial features and paw lines. The steam will help them stick.

In a bowl, vigorously whisk the eggs, heavy cream, and salt until completely uniform and slightly frothy.

Heat oil and butter in a non-stick skillet over medium-low heat. Pour in the eggs. Gently push the setting edges inward, letting raw egg flow out.

Cook just until the bottom is set but the top is still glossy and slightly soft-scrambled (1-2 minutes). Remove from heat immediately.

Carefully slide the soft omelet out of the pan and drape it directly over the rice 'body', leaving the head and paw exposed.

Garnish the plate with chopped scallions and serve immediately while hot.