What are the popular types of maki?

Excuse me, could you please explain to me the diverse array of maki that are considered popular among sushi enthusiasts? Are there any specific types that stand out in terms of their ingredients, preparation methods, or cultural significance? I'm particularly intrigued by the uniqueness of each maki and how they differ from one another. Additionally, I'm curious if there are any new or innovative maki varieties that have emerged recently, and what sets them apart from the traditional ones.