The influence of cassava starch on the 3D printing effect of Nemipterus virgatus surimi was investigated in three aspects: apparent viscosity and rheological properties (transport capacity), printing effect (appearance morphology, stereotypy), and gelation properties of surimi products, using Nemipterus virgatus surimi as the research object, by adding cassava starch, the gel properties of surimi products can be improved, the water holding capacity and elasticity can be improved. Low field nuclear magnetic analysis, rheological analysis and molding effect analysis were used to determine gel strength, texture characteristics, water holding capacity, water distribution and composition, apparent viscosity and dynamic rheology. The results demonstrate that with the increase of cassava starch addition, the gel strength, hardness, flexibility and water holding capacity of the Nemipterus virgatus surimi slurry showed a trend of rising first and then decreasing, reaching the highest value at 2% of cassava starch addition, which increased by 113.63%, 249%, 28% and 9.14%, respectively, compared with the control group. The relative content of immobilized water (T₂₃) in the surimi reached the highest value at 2% of cassava starch addition, with a T₂₃ peak ratio of 0.98. The apparent viscosity and yield stress of surimi slurry increased with the increase of cassava starch addition, and the elastic modulus (G') and loss modulus (G'') of the slurry tended to increase first and then decrease with the increase of cassava starch addition, reaching the highest at 3% of tapioca concentration, and the loss tangent (tanδ) reached a maximum at 2% of starch concentration. In summary, when cassava starch addition was 2%, the effect of surimi 3D printing was the best. This study has positive guidance for 3D printing of surimi, and provides some reference for realizing the practicality, extensiveness and diversification of 3D printing in the food field.