The surimi was prepared with sturgeon as raw material. An optimal rinsing process suitable for sturgeon was obtained through orthogonal optimization experiments. Orthogonal experiments were carried out using water rinse times, salt rinse times, salt concentration, and rinsing time as factors and gel strength as the detection index. To determine the quality changes before and after rinsing of sturgeon surimi, in combination with the optimal rinsing process, the protein content (biuret method), moisture distribution (nuclear magnetic resonance), breaking force, deformation, gel strength (texture analyzer), water holding capacity, and whiteness (colorimeter) were measured. The results showed that the optimal rinsing process for the sturgeon surimi was as follows: rinse once in distilled water (1 min each), rinse once in 0.25% salt water (1 min each), and the sturgeon surimi gel had the best gel strength. After the optimal rinsing process, the salt-soluble protein content increased significantly, while water-soluble and insoluble protein content decreased. The relative increase in protein content indicated that extra impurities were removed and myofibrils proteins aggregated by rinsing. Breaking force, deformation, and gel strength all increased significantly after rinsing, indicating that the surimi after rinsing had better gelling properties. In addition, the sturgeon surimi had better water retention and whiteness after rinsing, which indicated that rinsing facilitated the formation of a dense network of surimi and removed some of the colored impurities. Concurrently, the NMR spin-spin relaxation time measurement results showed that the water distribution of the rinsed sturgeon surimi tended to have a stronger binding force and a smaller degree of freedom. This indicated that after the best process rinsing, the sturgeon surimi formed a dense gel network structure. In summary, rinsing could significantly improve the quality of sturgeon surimi. The research results provide references for improving the rinsing process of sturgeon surimi and enhancing the quality of surimi.