Hull 2 strawberries and purée them on a grater plate until smooth.

Add the plain yogurt and honey to the strawberry purée, then stir until fully combined.

Hull and finely chop the remaining 6 strawberries.

Pour water into a shallow bowl and wet the rice paper sheet under the water.

Soak the rice paper for about 1 minute until pliable but not falling apart.

Lay the softened rice paper flat and place half of the chopped strawberries near its bottom edge.

Spoon the strawberry-yogurt mixture over the chopped strawberries.

Top the filling with the remaining chopped strawberries and fold the rice paper into a sealed packet.

Place the packet on a freezer-safe plate and freeze until firm, about 60 minutes.

Roll the frozen strawberry rice paper mochi in icing sugar until lightly coated.

Serve immediately while the filling is chilled and the rice paper is chewy.