Racking a little 'early' - particularly to secondary - can be fine. You can do this for a few reasons:
Removing the excess 'dead' yeast materials and other sediments can reduce the extent to which the trub might contribute odd/off/unplanned flavours.
The mild agitation which occurs when racking will release suspended CO2 and expose the brew to a small amount of oxygen. While oxygenation can risk oxidation, allowing the yeast to have a little addition oxygen during fermentation can ensure the yeast will work a little more efficiently - aerobically converting sugars - than it would without oxygen (anaerobic conversion).
A more efficient fermentation can ensure your final gravity target is more likely to be reached, particularly when you're aiming for a drier finish.
Removing the trub means that the cloud/yeast will be more likely to drop out more completely and leave a clearer brew.
Some reasons to avoid racking early - particularly directly to bottles:
Resulting brew can be cloudier than you might intend.
Resulting brew can end up with more sediment than you might intend.
Bottle carbonating is tricker, because it can be difficult to determine how much bottling sugar to add, and the risk is that you overcharge your bottles, which under excess pressure and warm temperature can crack/pop/explode.
If you're concerned about the excess sediment, then I'd suggest you allow your brew to edge a little longer before consumption. Over time, sediments compact, and they cling to the bottle better. When you eventually do open and pour, pour slowly, and leave a little of the brew in the bottle to reduce the chance of pouring out the sediment. Some people like a little sediment in their brews, while others don't, so drinker's choice.
Also, opening up your bottles to add yeast will risk introducing rogue yeasts/bacteria entering, and will simply add to the sediment in the bottles. If there are any residual sugars - which there will be if you've racked early - then the existing yeast will continue to ferment the sugars within.
Finally... if you're concerned about bottle bombs, you can always "burp" the bottles, carefully removing and replacing the caps to expel any excess pressure. This can however be a bit of a hit and miss affair, and can risk leaving your brew flatter than you want it to be.