I got restless last night and decided to use the Saran Wrap technique to make a kind of gohei-mochi type senbei. I took some leftover rice from the rice cooker, placed it within Saran Wrap and (with a bit of salt) went for it with a rolling pin. You can get it very close to mochi if you don’t use too much before it cools, If you then warm it up again, it will definitely be mochi like with the next vigorous rolling and bashing session. It definitely works, just cut up your results and dust with potato/corn starch or rice flour.
There are a few entries in Japanese cookpad describing the way to make standard rice into senbei
https://cookpad.com/recipe/2407389
(senbei was a hit, btw. Brushed the crushed rice sheets with olive oil, sprinkled a little more salt on and popped them into an air fryer for ten minutes. My kid loved them)

Others recommend rolling rice between baking parchment for this kind of senbei. If you then gather up the rice and reheat it in a submerged ziplock bag, that should work too if you want to make glutinous rice into mochi.

The meat grinder; can’t give you a tried and tested recommendation... yet... but it does look like those old skool mochi machines you see some Japanese people use in their farms or garages where the mochi comes out like a sausage. There’s a plastic modern version from Tiger that people use in their homes. This video shows the inside of it, looks just like a meat grinder but without the blades. If you can heat up the grinder parts first, I’d do that.