Guy Fieri makes a bbq sushi at Tex Wasabi; I did a variation of that, and it's very well received.
Get sushi rice and tapioca paper (spring roll wraps). Lightly wet the tapioca paper to soften it, and put a layer of sushi rice on it. Place chopped brisket in the middle, and roll it all up. Cut into 3/4" pieces and top each piece with a dollop of barbecue sauce.
It's good, and you actually eat less meat that way; 1-1 1/2 ounces is enough for the whole roll.