noun
surimi; minced fish paste
A paste made from ground fish or meat, used as a base for products like kamaboko, chikuwa, and fish sausages. In Japanese cooking, it typically refers to fish paste.
すり身を使ってかまぼこを作ります。
We make kamaboko using surimi.
新鮮な魚のすり身は、ふわふわした食感が特徴です。
Fresh fish surimi is characterized by its fluffy texture.
From 擂り (suri, 'grinding') + 身 (mi, 'flesh/meat'). The kanji 擂 is rare, so the word is commonly written as すり身.