Prepare the strawberries: Finely chop the strawberries and set aside.

Prepare the filling: In a bowl, combine the Greek yogurt or plant-based yogurt with the maple syrup and matcha powder. Stir until smooth and evenly combined.

Soften the rice paper: Fill a large, shallow bowl with warm (not hot) water. Dip one rice paper sheet into the water for 5–10 seconds, until just pliable. Lay it over a lightly dusted ramekin, allowing the edges to drape over the sides. Gently press it into the ramekin.

Layer the filling: Add a spoonful of the matcha yogurt to the center of the rice paper, followed by a spoonful of chopped strawberries. Repeat with another small spoonful of yogurt and strawberries if desired.

Wrap the mochi: Gather the overhanging edges of the rice paper around the filling and twist to seal. If desired, trim any excess rice paper with kitchen scissors. Lightly dust the outside with the tapioca flour and matcha mixture.

Freeze: Place the mochi seam-side down on a plate or parchment-lined tray. Repeat with the remaining rice paper sheets. Freeze for at least 1 hour.

Serve: Let the mochi sit at room temperature for 5–10 minutes before serving for the best texture.