How to replace rice vinegar in rolls and other dishes

Rice vinegar is made from fermented rice and is used in Japanese, Chinese, Korean, Vietnamese and other Asian cuisines. It has a delicate taste with slight sweetness, mild aroma and relatively low acidity. These qualities make the additive versatile: able to balance the dish, but not kill other ingredients.

There are three types of rice vinegar.

• White. Most often found in stores. It is usually clear or light golden, with the mildest flavor of any variety. White rice vinegar is primarily useful for Japanese dishes: rolls, sushi, vegetable snacks and marinades.
• Red. It is made from rice already fermented with a special type of red mold. Hence the bright raspberry-red color, fruity notes on the palate and brighter acidity than white. This vinegar is a common ingredient in southern Chinese cuisine. It is added to vegetable salads, seafood and poultry dishes.
• Black. Another type of rice vinegar popular in China. It is made from black glutinous rice with the addition of millet, wheat and other cereals. The additive has a deeper and richer taste with smoky notes. Black vinegar is good in bright Chinese sauces.
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  dumplings and fried noodles, in stews and fish and cold appetizers.

All three varieties can be found in stores with Asian products or ordered on marketplaces. But if you forgot to buy rice vinegar, try replacing it with more affordable products that you will definitely find in the kitchen.

How to replace rice vinegar in rolls and sushi

Boiled rice for rolls and sushi, season with a mixture of white rice vinegar, sugar and salt. This sauce helps to stick the rice together and gives them a balanced flavor that sets off fresh fish and seafood well.

If you do not have rice vinegar on hand, you should not completely refuse dressing: the dish will come out very bland and inexpressive. Instead, cook it according to one of the recipes below. The amount of ingredients is calculated for 500-600 g of dry rice.

Apple cider vinegar dressing

This variant has a noticeable fruity taste. It will be more appropriate in rolls without fatty and spicy fillings.

Ingredients

• 100 ml apple cider vinegar;
• 4-5 tablespoons of sugar;
• 2 teaspoons of salt.

Cooking

Mix all ingredients in a saucepan or saucepan. Heat, stirring, until sugar dissolves. Remove from heat and cool to room temperature.

Dressing with lemon juice

First, do not show the Japanese this recipe. Secondly, remember that the dressing will turn out bright, citrus, with a sharper acidity. It is not suitable for fresh fish and seafood with a delicate taste.

Ingredients

• 5 tablespoons of lemon juice;
• 1 tablespoon of honey;
• 1 tablespoon of sugar;
• 1 ½ teaspoons salt.

Cooking

Combine all ingredients in a bowl and mix thoroughly with a whisk until the salt and sugar dissolve.

Dressing with ginger marinade

It is customary to serve marinated petals with rolls and sushi. ginger. If you like its refreshing taste and aroma, use the liquid from the refill jar.

Ingredients

• 70 ml liquid from pickled ginger;
• ½ tablespoon of sugar;
• 1 ½ teaspoons salt;
• white wine vinegar - to taste.

Cooking

Strain the ginger brine through a fine sieve. Mix with sugar and salt. If the liquid is not acidic enough, add some white wine vinegar.

How to replace rice vinegar in other dishes

More alternatives are available for salad dressings, marinades and second courses.

• White wine vinegar. Of all the types of vinegar, with a mild taste and a subtle fruity aroma, this one is most similar to white rice. The main difference is the lack of sweetness. Therefore, put exactly the same amount of white wine vinegar in the dish, but add a pinch of sugar for each tablespoon.
• Apple vinegar. It is unsweetened and more acidic, with a bright fruity taste. A good substitute for white and red rice vinegar in salad dressings and marinades. Vary it in recipes in a 1:1 ratio and also add additional sugar or other sweetener to the dish for balance.
• Lemon juice. This is an affordable, but not the closest option in terms of taste and aroma. Use it only with products that are suitable for citrus freshness. It could be chicken, turkey, fish and green vegetables. Lemon juice will need half as much as vinegar.
• Dry white wine. Replace it with vinegar only in dishes that are cooked. Otherwise, you will get a sharp aroma of alcohol and an unpleasant bitterness. It is better to choose varieties with pronounced acidity, such as Pinot Grigio or Sauvignon Blanc.
• Balsamic vinegar. Italian grape must vinegar is only suitable for replacing black rice. It has the same rich color and complex taste with hints of fruit.
• Table vinegar. We warn you right away: this is the most unfortunate replacement. Ordinary 9% alcohol vinegar with a pungent smell and taste has nothing to do with rice. But if there are no other options, dilute it with ordinary water in a 1: 1 ratio and add it to the dish along with a little sugar.