Three-dimensional food printing (3DFP) is used to develop novel foods by layering edible inks, where it is essential to evaluate printability of food inks to obtain desired nutrition and physi- cal properties. This study investigated the effect of sugar and alternative sugars on printability and physical properties of 3D printing surimi inks. First, surimi ink was made by adding sucrose, alternative sugars of stevioside, or allulose with concentrations of 1 - 4% (w·w-1), and print- ability of 3D printed products was evaluated. Next, texture properties including hardness, chewiness, cohesiveness, gumminess, and springiness of 3D printed products were measured using food texture analyzer. Also, color change by adding sucrose or alternative sugars was determined, and surfaces of surimi dough were observed using field emission scanning elec- tron microscope (FE-SEM) image. As a result, the optimal concentrations were determined as 2% for sucrose, 4% for stevioside, and 3% for allulose. These results support the potential application of alternative sugars in various food 3D printing inks.