Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It has a light acidity that helps balance flavors and is a common ingredient in Asian cuisine for sushi rice, stir-fries, marinades, dressings, and dipping sauces.
If you don’t have rice vinegar on hand, several alternatives can provide a similar level of acidity and mildness. Some substitutes may require slight adjustments to balance the flavors properly.
What Is Rice Vinegar?
Rice vinegar is produced by fermenting rice into alcohol and then converting it into acetic acid. It has a gentler, slightly sweet taste compared to most types of vinegar.
It is commonly used in sushi rice, pickling, dressings, marinades, and dipping sauces due to its mild acidity and subtle sweetness. Rice vinegar comes in several varieties, each with distinct characteristics. White rice vinegar has a light and neutral profile, while seasoned rice vinegar contains added sugar and salt for a more pronounced sweetness. Black rice vinegar (Chinese black rice vinegar) is darker, richer, and has a deeper flavor.
4 Substitutes for Rice Vinegar
These substitutes are tailored towards white rice vinegar, which is the most commonly used variety. If you need an alternative for black rice vinegar, see Chinese black rice vinegar substitutes.
1. Apple Cider Vinegar
Apple cider vinegar has a similar acidity and a slight natural sweetness, making it a great substitute for rice vinegar. It has a subtle fruitiness but is mild enough that it won’t significantly alter the dish’s flavor.
How to substitute: Use an equal amount (1:1 ratio) of apple cider vinegar as a substitute for rice vinegar.
Best uses: Salad dressings, marinades, stir-fries, and dipping sauces.
2. White Vinegar + Sugar + Water
White vinegar is more acidic and stronger than rice vinegar, so diluting it with water and adding sugar helps balance the flavor.
How to substitute: Mix ½ tablespoon of white vinegar with ½ tablespoon of water and ¼ teaspoon of sugar to replace 1 tablespoon of rice vinegar.
Best uses: Pickling, marinades, stir-fries, and sauces.
3. Champagne Vinegar
Champagne vinegar has a lighter, more floral acidity compared to other vinegars, which makes it a particularly good choice for delicate dishes. Its fermentation process gives it a smooth, crisp taste that blends well in dressings and marinades.
How to substitute: Use an equal amount (1:1 ratio) of champagne vinegar as a substitute for rice vinegar.
Best uses: Sushi rice, salad dressings, seafood dishes, and light sauces.
4. White Wine Vinegar
White wine vinegar has a mild acidity with a subtle fruity undertone from the fermented grapes. While it brings a bit more flavor than rice vinegar, it remains balanced enough to work in most recipes without drastically altering the taste.
How to substitute: Use an equal amount (1:1 ratio) of white wine vinegar as a substitute for rice vinegar.
Best uses: Pickling, salad dressings, marinades, and sauces.
How to Incorporate These Substitutes
- For a direct swap: Apple cider vinegar and white wine vinegar can replace rice vinegar without adjustments.
- For a mild option: Champagne vinegar provides a similar acidity without overpowering flavors.
- For stronger acidity: White vinegar needs dilution with sugar and water to match rice vinegar’s mildness.
Final Thoughts
If you need a substitute, the best choice depends on the flavor profile and purpose of your dish. For a straightforward replacement, apple cider vinegar, champagne vinegar and white wine vinegar work well without adjustments.
If you don’t have either of those on hand, white vinegar with a bit of sugar and water helps replicate rice vinegar’s balance of acidity and mild sweetness.
Each substitute brings its own characteristics, so consider whether the dish relies on mildness, slight fruitiness, or a touch of sweetness when making your selection. With the right choice, you can maintain your recipe’s intended balance of flavors.