I don't see why you couldn't bottle before adding the priming sugar.
The only issue I could see would be with long term storage causing oxidation. O2 absorbing caps may help for this application.
Unless you disturbed the floculated yeast while transfering to your botteling bucket there really shouldn't be much yeast to drop out since there hasn't been additional sugar added.
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock
Always ready for the wack snack attack, I carry sandwiches around in a straight edge style JanSports backpack.
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