• NIGIRI SUSHI (japanese: 握り寿司 - hand-pressed sushi) are made of rice pressed into an oval between the fingers, with a slice of one of the various secondary ingredients placed on top. Except for exceptions where the ingredient needs to be “tied to” the roll with a thin slice of seaweed, it is not used in this type.
• MAKI SUSHI (japanese: 巻き寿司 - packed sushi) are rolls of rice with a diameter of roughly 4 cm, made by creating a longer roll with the secondary ingredient in the middle and covered from the outside by seaweed. Such a roll is then sliced into 3 or more maki rolls.
• FUTOMAKI (japanese: 太巻き - thick maki) are similar to normal maki, but they use more ingredients in the center which makes them larger as a result, around 6 cm in diameter.
• HOSOKOMAKI (japanese: 細巻き - thin maki) are the opposite, being smaller with roughly a 2 cm diameter.
• GUNKAN-MAKI (japanese: 軍艦巻 - battleship maki) are a halfway between nigiri and maki, consisting of an oval of rice with ingredients on top, but kept in place by a layer of nori surrounding the roll and reaching higher than the rice does, like a railing on a ship. This space is then usually filled with ingredients that are very small, like salmon roe.
• TEMAKI (japanese: 手巻き - handheld maki) consist of a slice of nori seaweed rolled into a conical shape, filled with rice and many other ingredients. These are fairly large and therefore are the only type of sushi eaten by hand.
• INARI SUSHI (japanese: 稲荷寿司 - filled sushi) are deep fried pockets filled with rice and ingredients. They are most often made of tofu, but can also be made of egg omelet or pumpkin.

Source: wikipedia.

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