Surimi is hugely popular in the rest of the world
Regardless of its health benefits, the rest of the world, including France, Thailand, and Spain, doesn't just eat surimi seafood in sushi. In South Korea and Japan, it's consumed as part of a fishcake, which is like a croquette filled with, you know, fish. Dr. Park says about 600,000 tons of fishcake are consumed just in those two countries, compared to about 3,000 tons in America, where it's primarily purchased from local Asian markets.
In an article on Park's Surimi School, Peg Herring (yes, someone writing about seafood has the same last name as a fish!) notes all the different ways surimi is consumed around the world: In Thailand, they prepare surimi seafood in a spicy dish served with onions. In Spain, you'll find squid ink-colored surimi seafood cut into black eel shapes. And in France, it's served in crabstick form with a slew of dipping sauces. Surimi: the Swiss Army knife of seafood.