Mayim Bialik’s Sushi Hamantaschen

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By Anne Cohen March 16, 2014

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Much has been written on how to improve hamantaschen: add some booze, avoid prune filling (we can all agree on this one, I think), drizzle with chocolate, and so on and so on.

But Mayim Bialik topped every single one of those with her version of “nouveau” Purim cooking:

Yum? Yuck? Let us know in the comments.

Anne Cohen was the Forward’s deputy digital media editor. When she’s not looking for the secret Jewish history of Voodoo in New Orleans, or making lists about Ruth Bader Ginsburg, she writes for The Assimilator. She graduated from the Columbia Graduate School of Journalism with an M.S. magazine concentration in 2012.