✔ Updated · ranked 11 substitutes with exact ratios, a sugar fix and a sushi rice swap
Rice vinegar is milder and slightly sweeter than most Western vinegars, which is why it shows up in sushi rice, slaws, dipping sauces, stir-fries and quick pickles. If you have run out, you can still finish the recipe.
The best substitute for rice vinegar is apple cider vinegar, used 1:1. It is mild and slightly fruity, like rice vinegar. White wine vinegar also works 1:1 with about 1/4 teaspoon sugar per tablespoon to soften its sharper bite. Champagne and sherry vinegar are good 1:1 swaps too, and lemon or lime juice works in a pinch.
- Apple cider vinegar: 1:1, the closest all-round match.
- White wine vinegar: 1:1 plus 1/4 teaspoon sugar per tablespoon.
- Champagne vinegar: 1:1, the most delicate swap for dressings.
- Sherry vinegar or citrus juice: start with less and taste.
Below are the 11 best rice vinegar substitutes, ranked from closest match to last resort, with the exact ratio for each, how to fix the missing sweetness, which swaps work for sushi rice and pickles, and the vinegars to avoid.
The 11 Best Rice Vinegar Substitutes
Rice vinegar usually has around 4% acidity, while most Western vinegars sit between 5% and 7%. That is why I reach for the mild substitutes first, and why a small pinch of sugar often closes the gap. Ranked from closest to furthest match:
- 1. Apple cider vinegar (1:1). Mild, slightly sweet and fruity, it is the closest everyday match. Use it in dressings, marinades, slaws, quick pickles and sushi rice. The apple note is faint in cooked dishes but more noticeable in pickles; add a pinch of sugar if the recipe relies on rice vinegar's sweetness.
- 2. White wine vinegar (1:1 plus sugar). Clean and neutral in color, but sharper and less sweet. Stir about 1/4 teaspoon sugar into every tablespoon used. A great choice for sushi rice, dipping sauces and pale pickles where you want no color change.
- 3. Seasoned rice vinegar (1:1, cut the sugar and salt). It is rice vinegar with sugar and salt already added, so the flavor is right. Use the same amount, then reduce the recipe's sugar and salt slightly, or skip them in sushi rice seasoning. Avoid it where the dish is already salty.
- 4. Champagne vinegar (1:1). The most delicate of the wine vinegars, light and slightly floral. It is ideal for vinaigrettes, Asian-style salad dressings and dipping sauces. It is a little drier than rice vinegar, so add a drop of honey or a pinch of sugar if needed.
- 5. White balsamic vinegar (1:1, reduce the sugar). Pale golden, mild and naturally sweet, unlike dark balsamic. It works well in dressings, slaws and dipping sauces. Leave out any added sugar at first and taste, since it is sweeter than rice vinegar.
- 6. Sherry vinegar (start with 3/4, then taste). Nutty, rounded and slightly sweet, with more depth than rice vinegar. It shines in stir-fry sauces, marinades and glazes. It is darker in color, so skip it for sushi rice and pale pickles.
- 7. Coconut vinegar (1:1). Made from coconut sap or water, it is mild, cloudy and slightly yeasty, with acidity close to rice vinegar. A natural fit for Southeast Asian dressings, marinades and dipping sauces. Find it in Filipino and Asian grocery stores.
- 8. Cane vinegar (1:1). Made from sugarcane, it is clean, mild and faintly sweet, so it slips into dressings, pickles and dipping sauces with little flavor change. It is a pantry staple in Filipino cooking and sold in Asian and Latin grocery stores.
- 9. Mirin plus white wine vinegar (2 tsp vinegar + 1 tsp mirin per Tbsp). Mirin alone is a sweet cooking wine with almost no acidity, but blended with a mild vinegar it copies rice vinegar's sweet-tart balance. Reduce other sugar in the recipe. Good for glazes, dipping sauces and dressings.
- 10. Lemon or lime juice (start with half, then taste). Use it when there is no mild vinegar in the house. Citrus adds brightness but no vinegar flavor or sweetness, so add a pinch of sugar. Best for dressings, dipping sauces and finishing a dish, not for pickling.
- 11. Distilled white vinegar, diluted (half the amount + water + a pinch of sugar). The last resort. It is much harsher than rice vinegar, so use half the amount, top it up with water, add a pinch of sugar and taste. Fine for cooked sauces and quick pickles, less so for delicate dressings.
Rice Vinegar Substitute Chart
| Substitute | Ratio for 1 Tbsp rice vinegar | Flavor | Best for | Avoid for |
|---|---|---|---|---|
| Apple cider vinegar | 1 Tbsp | Mild, fruity | Dressings, slaws, marinades, sushi rice, quick pickles | Very delicate sauces where apple would show |
| White wine vinegar | 1 Tbsp + 1/4 tsp sugar | Clean, sharper | Sushi rice, pale pickles, dipping sauces | Using it unsweetened in sweet dressings |
| Seasoned rice vinegar | 1 Tbsp (cut recipe sugar and salt) | Sweet, salty, mild | Sushi rice, slaws, dressings | Already salty dishes |
| Champagne vinegar | 1 Tbsp | Light, floral | Vinaigrettes, dipping sauces | Heavy, long-cooked sauces |
| White balsamic vinegar | 1 Tbsp (skip added sugar) | Mild, sweet, mellow | Dressings, slaws, dipping sauces | Recipes that need no extra sweetness |
| Sherry vinegar | 2 to 3 tsp, then taste | Nutty, deeper | Stir-fries, marinades, glazes | Sushi rice, pale pickles |
| Coconut vinegar | 1 Tbsp | Mild, slightly yeasty | Southeast Asian dressings, marinades | Very delicate sauces |
| Cane vinegar | 1 Tbsp | Clean, faintly sweet | Dressings, pickles, dipping sauces | Little to avoid |
| Mirin + white wine vinegar | 2 tsp vinegar + 1 tsp mirin | Sweet-tart | Glazes, dipping sauces, dressings | Pickling and canning |
| Lemon or lime juice | 1 1/2 tsp, then taste + pinch of sugar | Citrusy, no vinegar note | Dressings, finishing dishes | Pickling and canning |
| Distilled white vinegar | 1 1/2 tsp + 1 1/2 tsp water + pinch of sugar | Harsh, sharp | Cooked sauces, quick pickles | Delicate dressings |
Best Substitute by Recipe
- Sushi rice: use white wine vinegar or apple cider vinegar in the same amount. For 2 cups of uncooked sushi rice, warm 1/4 cup vinegar with 2 tablespoons sugar and 1 teaspoon salt until dissolved, then fold it into the hot cooked rice. Serve it with ideas from our guide to what to serve with sushi.
- Salad dressings and slaws: apple cider or champagne vinegar 1:1, with a little honey or sugar to taste.
- Stir-fry sauces and marinades: apple cider or sherry vinegar. Sherry vinegar adds a deeper, rounder flavor that suits soy-based sauces.
- Dumpling and dipping sauces: apple cider, white wine or champagne vinegar, or lime juice with a pinch of sugar. Try it in our gyoza dipping sauce.
- Quick refrigerator pickles: apple cider or white wine vinegar 1:1, plus the sugar the recipe calls for. For shelf-stable canned pickles, follow a tested canning recipe and use the vinegar and acidity it specifies rather than swapping.
Rice Vinegar vs Rice Wine Vinegar vs Seasoned Rice Vinegar
Rice vinegar and rice wine vinegar are the same thing. That one confused me for years. Both names describe vinegar made by fermenting rice, so any recipe that asks for rice wine vinegar can use plain rice vinegar or the substitutes above.
Seasoned rice vinegar is rice vinegar with added sugar and salt, made for sushi rice. You can use it 1:1 in place of plain rice vinegar (I do this for slaw), but reduce the recipe's sugar and salt slightly. To turn plain rice vinegar or a substitute into seasoned vinegar, stir in about 1 1/2 teaspoons sugar and 1/2 teaspoon salt per 1/4 cup.
Rice wine and mirin are not vinegar. Rice wine (such as Shaoxing wine or sake) and mirin are drinks or sweet cooking wines with little acidity, so they cannot replace rice vinegar on their own (mirin works only when blended with a mild vinegar, as in substitute 9). Chinese black vinegar is a dark, malty rice vinegar; if a recipe calls for it, a mix of balsamic vinegar with a splash of rice or apple cider vinegar is closer than any pale vinegar.
Vinegars to Avoid as a Rice Vinegar Substitute
- Dark balsamic vinegar: too sweet, syrupy and dark for most recipes that call for rice vinegar.
- Red wine vinegar: bold and red, so it changes both the flavor and the color of pale dishes and sushi rice.
- Malt vinegar: strong and malty, better for fries than for Asian dressings.
- Herb and fruit vinegars: flavors like rosemary or raspberry clash with soy, ginger and sesame. A plain citrus vinegar is the exception.
How to Store Rice Vinegar
Vinegar is acidic enough to keep almost indefinitely. Store rice vinegar and its substitutes tightly capped in a cool, dark cupboard; refrigeration is not needed. Flavor is best within about 2 years of opening. A little cloudiness or a jelly-like "mother" can form over time and is harmless; strain it out if you like. For more pantry swaps, see our oyster sauce substitutes, white wine substitutes and shallot substitutes.
Frequently Asked Questions
What is the best alternative for rice vinegar?
Apple cider vinegar is the best alternative for rice vinegar. Use the same amount. It is mild and slightly sweet, so it works in dressings, marinades, sushi rice and quick pickles. White wine vinegar with a pinch of sugar is a close second when you want a clean, colorless result.
What can I use instead of rice wine vinegar?
Rice wine vinegar is just another name for rice vinegar, so the same swaps work: apple cider vinegar 1:1, white wine vinegar 1:1 with about 1/4 teaspoon sugar per tablespoon, champagne vinegar 1:1, or a little sherry vinegar. Do not use rice wine or mirin on their own, since they are not vinegar.
Can I use white vinegar instead of rice vinegar?
Yes, but only in a pinch. Distilled white vinegar is much harsher than rice vinegar. Use about half the amount, top it up with water and add a pinch of sugar, then taste. White wine vinegar or apple cider vinegar give a much closer result.
What is a good substitute for rice vinegar in sushi rice?
White wine vinegar or apple cider vinegar work best for sushi rice. For 2 cups of uncooked rice, dissolve 2 tablespoons sugar and 1 teaspoon salt in 1/4 cup of the vinegar and fold it into the hot rice. Avoid sherry and balsamic vinegar, which darken the rice.
Can I use lemon juice instead of rice vinegar?
Yes, for dressings, dipping sauces and finishing a dish. Start with about half the amount of lemon or lime juice, add a pinch of sugar and taste, since citrus tastes sharper and has no vinegar flavor. Do not use it in pickling or canning recipes.
