Cut in sticks the carrot and the cucumber.

Smash the avocado with a fork.

On a bamboo mat place one sheet of nori algae.

Cover completely the nori sheet with rice (Tip: Wet your fingers before taking the rice with your fingers to avoid it sticking to your fingers!)

Sprinkle the sesame seeds on the rice.

Spread the smashed avocado on the rice.

Spread the beetroot chutney on the center.

Place the cucumber and carrot sticks.

Take the second nori sheet and moisten the top with water on 1 cm and stick it underneath the first sheet down and towards you.

Roll the first sheet to you using the bamboo mat and tighten.

Close the burrito by slightly moistening the nori sheet along the length to stick it.

Place an aluminium sheet or a baking paper under the burrito and wrap the burrito.

Cut the burrito in the middle with a good knife.

Then your burrito is ready. You can serve it with soy sauce and wasabi.