Rice Wine Vinegar, is unlike the other vinegars.
There is no substitute for it. It tastes different than the other vinegars.
It does NOT taste, like Balsamic vinegar.
This is an Asian dish.
But it is a very common not unusual recipe.
I cook like that a lot. Here in my State, there are so many of these types of dishes. And people here always have on hand, Rice Vinegar.
Rice vinegar, to ME, is very subtle. Less acidic than the other vinegars too.
Do you have time to go to a grocery store, that has an Asian aisle?
I would get the rice vinegar, if you can.
And you can make lots of other things with it. ie: salad dressings, marinades for pickles, other sauces, etc.
If you must, what I would do is use the White Vinegar. But only use 1 tablespoon. Then taste it. Then if you want more, add the other tablespoon or less.
But I would not use, the Apple Cider or Red Wine vinegar nor Balsamic vinegar.
This kind of recipe, is not one that has to be EXACT. It is also per taste.