I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
No vegetable exists which is not better slightly undercooked.
A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.