In a large mixing bowl, combine finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Fold gently, then add the beaten eggs and mix until slightly sticky. Let sit for 10 minutes.

Preheat a nonstick skillet over medium heat for about 3 minutes. Brush with olive oil until glistening.

Scoop ¼ cup of batter into the skillet for each pancake, pressing down to about ½ inch thick. Cook for 3 to 4 minutes until golden brown, then flip and cook for another 3 minutes.

Remove from skillet, drizzle with vegan Worcestershire sauce and mayo, and garnish with sesame seeds, pickled ginger, and nori. Add microgreens if desired. Serve hot.