Sweet shrimp should be shelled, bearded and feet removed, leaving shrimp head and tail.
Sushi made by "sweet shrimp" is usually "sushi in hand".
That is to say, take a little green mustard from your fingertips, take a ball of rice in one hand, hold a small rice ball that can be eaten in one bite with your hands, put two sweet shrimps side by side on the rice ball, and then wrap seaweed strips around the sweet shrimp and rice ball.
Other prawns can only peel off the shrimp meat, remove the shrimp line, cut it open from the abdomen, scald it, refrigerate it, and make sushi with rice balls.
As for other Japanese cooking methods. That's too much. There is not enough space here to introduce them one by one.