Shrimp for sushi

Shrimp curls when it's cooked. There is a tendon inside that runs the length that makes the tail flap when the shrimp is alive.

For tempura, chefs cut out the poop tube before cooking and that involves making a cut along its back to pull out the tube. Unless the shrimp was starved before it was killed then the tube will be empty. Then the chefs make lateral cuts on the underside to slice through the tendon that makes the shrimp curl. Then they flatten the shrimp with the side of the knife to stretch it. Then coat it with cold batter and shallow fry it.

For sushi the shrimp is run through with a stick to prevent it from curling. Then the shrimp is deveined (de-tubed, actually) from the underside cutting nearly all the way through, careful not to break through the top layer of shrimp skin. The idea is to keep the topside whole. The shrimp wraps a small wad of sushi rice.

The chef in the video does not show the shrimp being smeared with wasabi. Some sushi chefs wrap the shrimp and the rice ball with a band of nori seaweed. That's very attractive and looks like a package and it imparts the taste of the ocean.

Shrimp for tempura.

Come on. Be a sport. Try this at home. You'll be all, "Wow. Look at me. I'm totally doing it."

And everybody else's shrimp will be all curled up and wonky and badly misshapen and you'll be there confidently,  "These guys don't even know what they're doing."

My ebi sushi.

What? Do I look like a sushi chef? I'm just a regular guy.