In a large bowl, combine finely shredded cabbage, chopped scallions, panko breadcrumbs, and a sprinkle of sea salt. Gently incorporate the beaten eggs until the mixture is uniformly combined.

Place a nonstick skillet over medium heat and add a brush of extra-virgin olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers.

Using a ¼ measuring cup, scoop the mixture into the skillet, then gently flatten it to about ½ inch thickness. Cook for approximately 3 minutes until the bottom turns golden brown.

After 3 minutes, carefully flip the pancake using a spatula and cook the other side for another 3 minutes until it’s golden and set.

Once both sides are perfectly cooked, drizzle with vegan Worcestershire sauce and mayo, and top with sesame seeds, pickled ginger, and sliced nori.

Optionally, sprinkle some microgreens for a fresh finish before serving hot.