In a large mixing bowl, combine the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Stir gently until evenly mixed.

Add the beaten eggs to the cabbage mixture, folding them in gently. Let it rest for about 10 minutes to enhance texture.

Heat a nonstick skillet over medium heat and add a tablespoon of olive oil. Scoop 1/4 cup of the mixture into the skillet and cook for approximately 3 minutes per side.

Once crispy and golden, transfer to a plate. Drizzle with vegan Worcestershire sauce and mayonnaise, sprinkle sesame seeds, add pickled ginger, and finish with nori. Garnish with microgreens if desired.