You can definitely make a wonderful seasoned sushi vinegar, traditionally called sushi-su, using ingredients you likely already have in your pantry.
Between the options you mentioned, apple cider vinegar is usually the best direct substitute for rice vinegar. Rice vinegar naturally has a mild, slightly sweet profile with around 4% acidity. Apple cider vinegar matches that gentle acidity very well, though it does impart a slight apple fruitiness that usually blends right into seasoned sushi rice. Another fantastic alternative if you have it on hand is white wine vinegar, which offers a clean, mild tang without overpowering the grains.
If standard distilled white vinegar is your only option, keep in mind that it is significantly sharper and more pungent, usually sitting around 5% to 7% acidity. To use distilled white vinegar successfully, it is best to temper its sharpness by adding a splash of water and a little extra sugar.
To prepare your seasoned vinegar from scratch for roughly 3 cups of cooked warm rice, you can combine 2 tablespoons of apple cider vinegar (or white wine vinegar), 1 tablespoon of sugar, and 1/2 teaspoon of fine salt. Gently warm the mixture on the stove or in the microwave just until the sugar and salt dissolve completely, let it cool slightly, and then gently fold it into your warm cooked rice while fanning it.
As a quick note on store-bought options for the future, pure unseasoned rice vinegar typically contains only fermented rice and water with zero additives. The bottles with added sweeteners and preservatives are usually labeled specifically as seasoned rice vinegar or sushi vinegar. Making it yourself at home, however, gives you full control over the ingredients and quality.
