Rice Vinegar substitutes
The best substitute for rice vinegar is champagne vinegar: 1:1. The closest match for softness and acidity level. Simply more expensive and harder to find.
Why it matters. A mild, slightly sweet vinegar at around 4 to 5 percent acidity, gentle enough for sushi rice and dipping sauces. Swap in a harsher vinegar at the same volume and the dish tastes aggressively sour.
BestChampagne vinegar
●●●●●1:1
Keeps the acid and flavour roles.
The closest match for softness and acidity level. Simply more expensive and harder to find.
Apple cider vinegar
●●●●○1:1, or use 3/4 and top up with water for a gentler result
Keeps the acid and flavour roles.
Fruitier and a touch stronger. Fine almost everywhere except sushi rice, where the apple note shows through.
White wine vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Cleaner and sharper than rice vinegar. Add a pinch of sugar if the recipe was leaning on rice vinegar's mellowness.
Lemon juice
●●●○○1:1
Keeps the acid and flavour roles.
Citrus rather than fermented, and the brightness fades within a day. Good in a dressing, poor in a pickle that has to keep.
White vinegar diluted + sugar
●●●○○Per 1 tbsp rice vinegar: 2 tsp distilled white vinegar + 1 tsp water + 1/4 tsp sugar
Keeps the acid role; loses flavour.
Harsh and one-dimensional undiluted, which is why it needs the water and the sugar. It contributes acidity but almost no flavour of its own.
Sherry vinegar
●●●○○1:1
Keeps the acid and flavour roles.
Deeper, nuttier and darker, so it tints pale dishes. Works in a stir-fry, wrong in a cucumber salad or sushi rice.
Other acid substitutes
Measuring by weight instead? Use the kitchen converter.