To address the conflict between the increased flow resistance caused by surimi paste thermal gelation and the requirement for smooth extrusion during microwave 3D printing, the intervention effects of various thermo-reversible colloids (180 bloom gelatin, 300 bloom gelatin, high-acyl gellan gum, low-acyl gellan gum, κ-carrageenan, and ι-carrageenan) on surimi printability were investigated, with the aim of enhancing its formable temperature and extrusion stability. Based on the rheological thermal response data of these colloids and surimi, the different thermo-reversible colloids were incorporated into surimi at varying concentrations and subjected to microwave 3D printing. The printing performance at different temperatures and corresponding rheological data were analyzed to elucidate the impact of these colloids. The results demonstrated that only 180 bloom gelatin and κ-carrageenan enabled normal extrusion and stacking of surimi at microwave 3D printing temperatures of 60 ℃ and 45 ℃, respectively, raising the extrusion and stacking temperatures of surimi microwave 3D printing by 15 ℃ and 5 ℃, respectively. Furthermore, 180 bloom gelatin effectively reduced the viscosity of surimi at high temperatures (>45 ℃) and its fluid strength at low temperatures (<45 ℃), while κ-carrageenan significantly decreased the fluid strength at high temperatures (>45 ℃). Additionally, the stacking capability of surimi decreased with increasing concentrations of 180 bloom gelatin, but increased with those of κ-carrageenan. Therefore, 180 bloom gelatin and κ-carrageenan exhibit potential for enabling the high-temperature microwave 3D printing of surimi.