1. Wash Chioggia beets. Place beets in a 2-inch deep, 200-size pan, add 1 inch of hot water, cover with foil, and roast in the oven at 350°F for 1 hour or until the beets are tender. Choose beets similar in size to ensure they all cook evenly. Once tender, peel beets and set aside to cool. Using a dry towel, rub beets between towels to help the skins come off easily. Once cool, dice beets into 1"x1" cubes to resemble the look of cubed ahi tuna.
2. In a bowl, add soy sauce, mirin, rice wine vinegar, honey, and sambal hot sauce. Finely dice onion, ginger, and garlic, whisk in sesame oil, and fold in green onion. Stir together and mix until incorporated. Pour mixture over roasted beets and marinate.
3. Finely dice pineapple, set aside. In a sauté pan, add diced onion, chopped garlic, red chili flakes, turmeric, and olive oil. Sauté for 2 minutes until sweated and translucent. Add pineapple and continue to cook for 5 minutes. Deglaze with rice wine vinegar and pineapple juice. Reduce for 15 minutes until the pineapple is plump. Chill until needed.
4. Scoop sushi rice into the center of the bowl. Arrange the marinated beets and garnishes and condiments around the rice according to your liking.