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I have unseasoned rice vinegar but a recipe that calls for seasoned. I assume I should add sugar and salt to substitute for seasoned vinegar, but in what proportions would mimic a typical seasoned rice vinegar?

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For each cup of vinegar, add 3 tablespoons of sugar and one tablespoon of salt. You may also add a piece of kelp or a pinch of kelp powder. And of course, all of these proportions can be adjusted to taste.

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How did you arrive at this ratio? – Jeff Axelrod Aug 28 '13 at 16:17
I make it at home. You can also Google "sushi su recipes" and find several with very similar ratios. Some will substitute mirin for the sugar though. – SourDoh Aug 28 '13 at 16:23

From my favorite Japanese cooking site, JustHungry:

Mix 1/4 cup of rice vinegar or mild cider vinegar, 1 tablespoon of sugar, 1/2 tablespoon of mirin, sake or sweet brandy, and 1/2 tablespoon of salt. Heat over low heat in a small saucepan, and stir until the sugar and salt have dissolved. This is enough to flavor 4 cups of rice, so adjust the amount according to the amount of rice you have.


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I just tried this, but I used less salt. It's so good I could drink it. I won't, but I could. – user37490 Aug 11 '15 at 18:41

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