What are the three types of maki?

Could you please clarify what you mean by "maki"? Are you referring to a specific context or industry where this term is commonly used? Without a specific context, I'll assume you're asking about sushi maki, which are a type of Japanese sushi roll. In the world of sushi, there are indeed three main types of maki, each with its unique characteristics and preparation methods. These are: 1. **Futomaki** - Also known as "thick rolls" or "fat rolls," futomaki are the largest and most filling of the maki varieties. They typically contain multiple ingredients, such as vegetables, fish, and crab, wrapped in thick sheets of nori (seaweed). 2. **Hosomaki** - On the other hand, hosomaki are thin rolls, featuring just one or two ingredients wrapped tightly in a strip of nori. They're often simpler in flavor and presentation compared to futomaki. 3. **Uramaki** - Lastly, uramaki, also known as "inside-out rolls," are made by flipping the nori inside out and wrapping the rice around the filling. This results in a roll with the rice on the outside and the filling on the inside, which is then often topped with sauces or garnishes. So, in summary, the three types of maki in the context of sushi are futomaki, hosomaki, and uramaki. Each type offers a unique dining experience, from the hearty and filling futomaki to the sleek and simple hosomaki, and the innovative and visually appealing uramaki.