What can I use instead of mirin?

You can replace mirin with a mixture of rice vinegar and sugar to achieve a similar sweetness and acidity.

Japanese Gohan Rice

Sushi rice: use short-grain brown rice or jasmine rice for a different texture and flavor.
Dashi: substitute with vegetable broth or a homemade dashi using kombu and mushrooms if fish-based dashi is not suitable.
Mirin: replace with a mixture of rice vinegar and sugar (or a sugar substitute) to mimic the sweetness and acidity.

Rinse the Sushi Rice
20 min
Begin by placing sushi rice in a bowl and covering it with cold water. Use your fingers to gently massage the grains, which will release excess starch; the water will turn cloudy. Drain the water and repeat this rinsing process a total of six times until the water runs clear, indicating that the rice is clean and ready for cooking.
Cook the Rice
13 min
Once rinsed, transfer the clean sushi rice to a saucepan. Add 400ml of water; for added flavor, you can substitute half of the water with 200ml of dashi. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid (preferably one with a steam hole), and let it simmer for 15 minutes. The rice should absorb all the liquid and become tender.
Rest and Fluff the Rice
12 min
After the cooking time is complete, remove the saucepan from the heat but keep it covered. Allow the rice to rest for 15 minutes; this helps to finish the cooking process and ensures a fluffy texture. Once rested, gently stir in the mirin to add a touch of sweetness, then fluff the rice with a fork. Serve warm, garnished with spring onions and a drizzle of pickle juice if desired.

Yes, you can substitute dashi with vegetable broth or a homemade dashi using kombu and mushrooms for a similar umami flavor.