Skip to content

Type what you have

Cook with

rice vinegar ×
Sunomono (Japanese Cucumber Salad)
Salad Japanese

Sunomono (Japanese Cucumber Salad)

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  3. 3 Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat.

By CHRISTYJ

Asian Cucumber Salad
Salad Asian

Asian Cucumber Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
  3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
  4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
  5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
  6. 6 Enjoy!

By sandradxb

Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Korean Cucumber Salad
Salad Korean

Korean Cucumber Salad

4.7

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
  2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
  4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Red Raspberry Vinaigrette

Red Raspberry Vinaigrette

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

Chef John's Easy Sushi Rice
Dinner

Chef John's Easy Sushi Rice

3.5

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
  2. 2 Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
  3. 3 Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

By John Mitzewich

The Perfect Simplified Sushi Vinegar
Dinner Japanese

The Perfect Simplified Sushi Vinegar

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
  2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Easy Pickled Red Radishes

Easy Pickled Red Radishes

3.0

Prep
5 min
Cook
2 min
Total
127 min

Instructions

  1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Overnight Chinese Daikon Radish Pickles
Chinese

Overnight Chinese Daikon Radish Pickles

3.9

Prep
20 min
Cook
Total
530 min

Instructions

  1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Vietnamese Pickled Daikon Radish and Carrots
Southeast Asian

Vietnamese Pickled Daikon Radish and Carrots

4.0

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
  2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Cashew Sour Cream

Cashew Sour Cream

5.0

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
  2. 2 Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
  3. 3 Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

By LauraF

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Vegan Portobello Jerky
Appetizer

Vegan Portobello Jerky

5.0

Prep
5 min
Cook
120 min
Total
605 min

Instructions

  1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Hot and Sweet Dipping Sauce
Appetizer Chinese

Hot and Sweet Dipping Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
  2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Cucumber Salad With Thai Sweet Chili Vinaigrette
Asian

Cucumber Salad With Thai Sweet Chili Vinaigrette

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Glazed Carrots Asian Style
Dinner

Glazed Carrots Asian Style

3.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
  2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
  3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb