18 Delicious Rice Vinegar Recipes for Every Occasion

Ready to add a zesty twist to your meals? Rice vinegar, with its mild acidity and subtle sweetness, is the secret ingredient that can elevate dishes from good to unforgettable. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or craving some comfort food, we’ve got 18 mouthwatering recipes that showcase its versatility. Dive in and discover how this humble pantry staple can transform your cooking!

Sweet and Sour Rice Vinegar Cucumber Salad

This Sweet and Sour Rice Vinegar Cucumber Salad is a refreshing side that brings a perfect balance of flavors to any meal, especially on those warm summer days.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon sesame seeds

Instructions

1. In a large bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes until the sugar and salt are completely dissolved.
2. Add the thinly sliced cucumbers to the bowl and toss gently to coat them evenly with the dressing.
3. Sprinkle 1 tablespoon sesame seeds over the cucumbers and give it one final gentle toss.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of the cucumbers paired with the sweet and tangy dressing makes this salad irresistibly refreshing. The hint of heat from the red pepper flakes adds just the right amount of kick.

Tip: For an extra crunch, leave the skin on the cucumbers when slicing.

Spicy Rice Vinegar Pickled Radishes

These Spicy Rice Vinegar Pickled Radishes are a crisp, tangy treat that adds a punch to any meal, ready in just a few hours with minimal effort.

Ingredients

• 1 cup thinly sliced radishes
• 1/2 cup rice vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes

Instructions

1. In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
2. Place the thinly sliced radishes in a clean jar or container. Pour the hot vinegar mixture over the radishes, ensuring they are fully submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving. The radishes will become more flavorful the longer they sit.

The magic of these pickled radishes lies in their perfect balance of sweetness, heat, and acidity, making them an irresistible garnish for tacos, salads, or bowls.

Tip: For an extra crunch, try using a mandoline to slice the radishes uniformly thin.

Refreshing Rice Vinegar Watermelon Salad

When the summer heat hits, this Refreshing Rice Vinegar Watermelon Salad is your go-to for a crisp, tangy, and sweet escape.

Ingredients

• 4 cups seedless watermelon, cubed
• 1/4 cup rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh mint leaves, thinly sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. In a large bowl, whisk together the rice vinegar, honey, salt, and black pepper until well combined.
2. Add the watermelon cubes to the bowl and gently toss to coat them evenly with the dressing.
3. Let the salad sit for 10 minutes to allow the flavors to meld together.
4. Sprinkle the thinly sliced mint leaves and crumbled feta cheese over the salad just before serving.

The contrast between the juicy watermelon and the creamy feta, with a hint of mint, makes this salad a standout at any picnic or barbecue.

Tip: For an extra crunch, add a handful of toasted pine nuts or chopped cucumbers.

Rice Vinegar Marinated Grilled Chicken

This Rice Vinegar Marinated Grilled Chicken is a tangy, tender delight that brings a refreshing twist to your grill game. Perfect for those who love a bit of zest in their meals!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, whisk together 1/2 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon grated ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add the chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade, letting excess drip off.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
5. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this dish lies in the rice vinegar marinade, which tenderizes the chicken while infusing it with a bright, slightly sweet acidity that’s irresistibly good.

Tip: For an extra flavor boost, reserve a bit of the marinade before adding the chicken and brush it on during the last few minutes of grilling.

Tangy Rice Vinegar Coleslaw

This Tangy Rice Vinegar Coleslaw is a crisp, refreshing twist on the classic, with a light dressing that lets the veggies shine.

Ingredients

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 2 large carrots, grated
• 1/2 cup mayonnaise
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced cabbage and grated carrots.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrots, tossing to coat evenly.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The rice vinegar adds a subtle tanginess that balances the sweetness of the carrots and the creaminess of the mayo, making this coleslaw a standout side dish.

Tip: For an extra crunch, add a handful of toasted slivered almonds right before serving.

Rice Vinegar Glazed Carrots

These Rice Vinegar Glazed Carrots are a sweet and tangy side dish that brings a burst of flavor to any meal, with just the right amount of crunch.

Ingredients

• 1 pound carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons unsalted butter
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the carrots and cook, stirring occasionally, for 5 minutes until they start to soften.
2. Add the 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir to coat the carrots evenly.
3. Continue to cook the carrots, stirring occasionally, for another 10 minutes or until they are tender and the glaze has thickened slightly.
4. Remove from heat and serve warm. The glaze will continue to thicken as it cools, creating a shiny, flavorful coating on the carrots.

The combination of rice vinegar and honey creates a glaze that’s both vibrant and balanced, making these carrots a standout side that pairs beautifully with everything from roasted chicken to grilled fish.

Tip: For an extra layer of flavor, sprinkle with toasted sesame seeds or a pinch of red pepper flakes before serving.

Asian Inspired Rice Vinegar Beef Stir Fry

This Asian Inspired Rice Vinegar Beef Stir Fry brings a tangy twist to your weeknight dinner routine, combining savory beef with the bright acidity of rice vinegar for a dish that’s both comforting and refreshing.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the flank steak and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Stir in rice vinegar, soy sauce, brown sugar, and red pepper flakes, bringing the mixture to a simmer.
4. Add bell pepper and broccoli to the skillet, cooking for 3-4 minutes until vegetables are tender-crisp.
5. Return the beef to the skillet, tossing to coat with the sauce and heat through for about 1 minute.
6. Remove from heat and stir in green onions and sesame oil.

The magic of this stir fry lies in the balance of flavors—the richness of the beef paired with the sharpness of rice vinegar creates a dish that’s unexpectedly light yet deeply satisfying.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Rice Vinegar and Soy Sauce Dipping Sauce

This Rice Vinegar and Soy Sauce Dipping Sauce is the perfect blend of tangy and savory, ideal for dressing up dumplings, spring rolls, or even a simple bowl of rice.

Ingredients

• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1 green onion, finely chopped

Instructions

1. In a small bowl, whisk together 1/4 cup rice vinegar and 2 tablespoons soy sauce until well combined.
2. Add 1 tablespoon sesame oil, 1 teaspoon sugar, and 1/2 teaspoon red pepper flakes to the bowl, stirring until the sugar is completely dissolved.
3. Stir in the finely chopped green onion.
4. Let the sauce sit for at least 10 minutes before serving to allow the flavors to meld together.

The beauty of this sauce lies in its versatility and the way the sesame oil rounds out the sharpness of the vinegar, creating a balance that’s hard to resist.

Tip: For a smoother sauce, you can blend all the ingredients except the green onion, then stir it in afterward for a bit of texture.

Rice Vinegar Infused Sushi Rice

Transform your sushi game with this Rice Vinegar Infused Sushi Rice, a staple that brings the authentic taste of sushi right to your kitchen.

Ingredients

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Remove from heat and let cool slightly.
4. Once the rice is done, transfer it to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, being careful not to mash the grains.
5. Let the rice cool to room temperature before using for sushi. The vinegar infusion gives the rice a perfect balance of sweetness and tang, making it the ideal base for any sushi creation.

Tip: For the best texture, fan the rice while mixing in the vinegar mixture to help it cool evenly and achieve that signature sushi rice gloss.

Rice Vinegar Dressed Green Bean Salad

This Rice Vinegar Dressed Green Bean Salad is a crisp, refreshing side that brings a tangy twist to your table in just minutes.

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds, toasted

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop the cooking process. Drain well and pat dry.
2. In a small bowl, whisk together the rice vinegar, olive oil, honey, salt, and black pepper until well combined.
3. Toss the blanched green beans with the dressing until evenly coated. Sprinkle with toasted sesame seeds before serving.

The quick blanching preserves the beans’ vibrant color and crunch, while the rice vinegar dressing adds a light, sweet acidity that’s irresistibly fresh.

Tip: For an extra flavor boost, let the dressed salad sit for 10 minutes before serving to allow the beans to absorb the dressing.

Rice Vinegar and Honey Roasted Brussels Sprouts

Transform humble Brussels sprouts into a caramelized, tangy-sweet side dish that’ll steal the spotlight at any dinner table.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, rice vinegar, honey, salt, and black pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through, until the sprouts are tender and their edges are crispy and golden.

The magic of this dish lies in the balance of flavors—the acidity of the rice vinegar cuts through the sweetness of the honey, creating a glaze that’s irresistibly glossy and flavorful.

Tip: For an extra crunch, sprinkle with toasted sesame seeds or chopped nuts right before serving.

Rice Vinegar Pickled Ginger

Brighten up your sushi nights or salads with this homemade Rice Vinegar Pickled Ginger, a zesty condiment that’s surprisingly simple to make.

Ingredients

• 1 cup fresh ginger, peeled and thinly sliced
• 1 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt

Instructions

1. In a small saucepan, combine 1 cup rice vinegar, 1/4 cup sugar, and 1 teaspoon salt. Heat over medium until the sugar and salt dissolve, about 2 minutes.
2. Place 1 cup thinly sliced ginger in a clean jar. Pour the warm vinegar mixture over the ginger, ensuring it’s fully submerged.
3. Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before using. The ginger will turn a lovely pink hue as it pickles.

This pickled ginger stands out for its crisp texture and balanced sweet-tangy flavor, making it a versatile garnish beyond just sushi.

Tip: For even thinner slices, use a mandoline or vegetable peeler on the ginger before pickling.

Rice Vinegar and Sesame Oil Dressing

This Rice Vinegar and Sesame Oil Dressing is a game-changer for your salads, offering a perfect balance of tangy and nutty flavors that elevate any dish.

Ingredients

• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes

Instructions

1. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sesame oil, and 1 tablespoon soy sauce until well combined.
2. Add 1 teaspoon honey, 1 clove minced garlic, 1/2 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes to the bowl. Whisk until the honey is fully dissolved and the ingredients are thoroughly mixed.
3. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together.

The magic of this dressing lies in its versatility; it’s not just for salads but also makes a fantastic marinade or dipping sauce, thanks to the harmonious blend of sesame oil’s richness and rice vinegar’s brightness.

Tip: For a smoother dressing, blend all ingredients in a food processor for 30 seconds.

Rice Vinegar Braised Pork Belly

This Rice Vinegar Braised Pork Belly is a melt-in-your-mouth delight, combining the tangy sweetness of rice vinegar with the rich, succulent flavors of pork belly.

Ingredients

• 1.5 lbs pork belly, cut into 1-inch cubes
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup water
• 1 green onion, sliced for garnish

Instructions

1. In a large pot, combine the pork belly, rice vinegar, soy sauce, brown sugar, ginger, garlic, and water. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
3. Remove the lid and increase the heat to medium. Cook for an additional 10 minutes to reduce the sauce further, until it coats the pork belly nicely.
4. Garnish with sliced green onion before serving.

The magic of this dish lies in the balance of flavors—the acidity of the rice vinegar cuts through the richness of the pork belly, creating a harmonious blend that’s irresistibly good.

Tip: For an extra layer of flavor, let the braised pork belly sit in the sauce overnight in the refrigerator before reheating and serving the next day.

Rice Vinegar and Garlic Roasted Potatoes

These Rice Vinegar and Garlic Roasted Potatoes are a game-changer for your side dish repertoire, offering a tangy twist on a classic favorite.

Ingredients

• 2 pounds small Yukon Gold potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with 3 tablespoons olive oil, 4 cloves minced garlic, 2 tablespoons rice vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, then flip the potatoes and roast for another 20-25 minutes until golden and crispy.
4. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The rice vinegar adds a subtle tang that perfectly balances the richness of the roasted potatoes, while the garlic brings a depth of flavor that’s irresistible. This dish is a standout for its crispy edges and tender centers, making it a must-try for potato lovers.

Tip: For extra crispiness, let the potatoes sit in a single layer without stirring for the first 25 minutes of roasting.

Rice Vinegar Sweetened Strawberry Shortcake

Imagine a strawberry shortcake with a twist—the subtle tang of rice vinegar elevates the sweetness of the strawberries, creating a dessert that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp rice vinegar
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 400°F. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and vanilla until just combined.
2. Press dough into an 8-inch round pan. Bake for 20-25 minutes until golden. Let cool.
3. Meanwhile, toss strawberries with rice vinegar and 1/4 cup sugar. Let sit for 15 minutes.
4. Whip heavy cream with powdered sugar until stiff peaks form.
5. Split the cooled shortcake in half horizontally. Spoon half the strawberries over the bottom layer, top with whipped cream, then remaining strawberries. Replace top layer.

The rice vinegar not only tenderizes the strawberries but also adds a bright note that cuts through the richness of the cream, making each bite perfectly balanced.

Tip: For an extra flavor boost, let the strawberries macerate in the vinegar and sugar for up to an hour before assembling.

Rice Vinegar and Chili Flakes Spiced Nuts

Spice up your snack game with these Rice Vinegar and Chili Flakes Spiced Nuts, a perfect blend of tangy and spicy flavors that are irresistibly crunchy.

Ingredients

• 2 cups mixed nuts (almonds, cashews, and pecans)
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon chili flakes
• 1/2 teaspoon salt
• 1 tablespoon sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the mixed nuts with 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1 teaspoon chili flakes, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly coated.
3. Spread the nuts in a single layer on the prepared baking sheet.
4. Bake for 15 minutes, stirring halfway through, until the nuts are golden and fragrant.
5. Let the nuts cool completely on the baking sheet before serving to allow them to crisp up.

The rice vinegar adds a subtle tanginess that balances the heat from the chili flakes, making these spiced nuts a standout snack. Tip: Store in an airtight container to keep them crunchy for up to a week.

Rice Vinegar Marinated Tofu Salad

This Rice Vinegar Marinated Tofu Salad is a refreshing twist on your usual salad, offering a perfect balance of tangy and sweet flavors that will brighten up any meal.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cups mixed greens
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together rice vinegar, soy sauce, honey, and sesame oil until well combined.
2. Place the cubed tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes in the refrigerator, turning occasionally.
3. After marinating, arrange the mixed greens, cucumber, and red onion on a serving plate.
4. Top the salad with the marinated tofu and drizzle any remaining marinade over the top.
5. Sprinkle sesame seeds over the salad for an added crunch.

The magic of this salad lies in the marinade, which infuses the tofu with a vibrant flavor that contrasts beautifully with the crisp vegetables.

Tip: For an extra flavor boost, let the tofu marinate overnight. The longer it sits, the more pronounced the flavors become!

Conclusion

We hope this roundup of 18 delicious rice vinegar recipes inspires your next kitchen adventure! From tangy dressings to savory marinades, there’s something for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!